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40 minutes
Prep: 15 minutes
Cook: 25 minutes
417 calories per serving view nutrition facts
5 servings
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| 1 | tablespoon | olive oil | |
| 1 | each | onion | chopped |
| 28 | ounces | tomatoes | crushed |
| 2 | cups | beef roast, rump | shredded |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | red pepper flakes | |
| 1 | pound | pasta | rigatoni, cooked |
| 1 | cup | provolone cheese | shredded |
| 2 | cups | mozzarella cheese | shredded |
Preheat oven to 400F.
Heat the oil in aheavy saucepan over medium heat.
Add the onion and sauté for 3 minutes.
Add the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 minutes.
Add the meat, salt and pepper flakes; simmer for 5 minutes.
Toss the sauce with the pasta.
Transfer to an ovenproof casserole about 15 x 10 x 2 inches.
Top with the cheese.
Bake about 25 minutes, until the cheese is lightly browned and the pasta is heated through.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 200mg | 8% |
| Total Carbohydrate 75.0g | 25% |
| Dietary Fiber 5.0g | 19% |
| Sugars 7.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 22% | Vitamin C | 29% | |
| Calcium | 12% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Unfortunately the answers to these questions return us to the subjectivity and capriciousness of the individual person's character. When the situation is not a no-brainer because it doesn't lie at one extreme or the other, we must then decide what we are...
Turned out pretty good. I did the eggs in a seperate pan so I wouldn't have to keep washing the wok.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
