- 45 mins
0/5
(0 Votes)
Ingredients
- 2 small onions, peeled and quartered
- 2 large carrots, peeled and cut into 3" pieces
- 1 T olive oil
- 1 T dried Italian seasoning
- 1/2 t crushed red pepper
- 1/2 t salt
- 1 lb. extra-lean ground sirloin
- 3 1/2 cups unsalted chicken stock
- 6 T sliced fresh basil
- 2 T unsalted tomato paste
- 1 T red wine vinegar
- 12 oz. uncooked whole-wheat rigatoni
- 1 (26.46 oz.) carton strained tomatoes
- 4 oz. fresh mozzarella cheese, cut into 1/8" thick slices
- 1 oz. parmesan cheese (about 1/4 cup)
Preparation
Step 1
Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped. Preheat oven to 350 degrees.
Heat a large high-sided sauté pan over medium heat. Add oil to pan, swirl to coat. Add onion mixture; cook 4 minutes. Add Italian seasoning, red pepper, and 1/4 t salt. Add beef; cook 5 minutes. Stir in stock, 4 T basil, tomato paste, vinegar, pasta and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 t salt.
Arrange mozzarella over pasta mixture. Sprinkle with parmesan cheese; bake at 350 degrees for 15 minutes or until pasta is done. Sprinkle with remaining 2 T basil.
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