Beefy Tomato Rigatoni Recipes

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BEEFY TOMATO RIGATONI



Beefy Tomato Rigatoni image

Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.-Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 cups shredded fully cooked beef rump roast
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4-1/2 cups rigatoni or other large tube pasta, cooked and drained
2 cups shredded mozzarella cheese
1 cup shredded provolone cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts :

RIGATONI AND TOMATOES



Rigatoni and Tomatoes image

Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 6

Number Of Ingredients 11

3 medium tomatoes, chopped (2 1/4 cups)
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons capers, drained
3 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, finely chopped
3 cups uncooked rigatoni
1/4 cup grated Parmesan or Romano cheese

Steps:

  • Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

RIGATONI WITH ROASTED TOMATOES AND BEANS



Rigatoni with Roasted Tomatoes and Beans image

A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.

Provided by MsEarlene

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 13

1 ⅓ cups cherry tomatoes, halved
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
¼ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ (15 ounce) can navy beans, rinsed and drained
1 teaspoon butter
2 ¾ tablespoons whole wheat bread crumbs
½ (8 ounce) package rigatoni pasta
2 ¾ tablespoons grated Parmesan cheese, divided
1 ¼ tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
  • Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
  • Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g

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Top Asked Questions

How to cook rigatoni pasta sauce?
Pour ½ cup water into the tomato can and pour into the pot. Season with sugar, salt and pepper then allow to simmer for 5 minutes. Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional). Add the cooked rigatoni to the pasta sauce and stir to coat.
Can You bake rigatoni with beef?
Make this Baked Rigatoni with Beef the hero of any weeknight. Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds—even the picky eaters. ... Heat oven to 350°F.
How much cheese do you put on rigatoni?
Add the cheese, 1/4 cup at at time, to the tomato sauce, stirring between each addition and giving it time to melt. Drain the pasta and add it to the tomato sauce. Stir well to coat the rigatoni.
How do you cook beef spaghetti with tomato mix?
Stir in the tomato mix, pasta and any resting juices from the beef. Add a splash of reserved pasta water, then sprinkle with the cheese. Transfer to the oven for 5 minutes.

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