Monday, January 25, 2010

Meaty Rigatoni

This is originally named Pasta alla Marlboro Man. I decided to give it a name that was recognizable. This dish is very meaty and the rigatoni goes well with it. I am more of a saucy-type of gal but it had enough spices in it to satisfy. My husband really loved this recipe. He is a big meat lover so I'm sure that had a little to do with it.

I split the recipe in half and had a ton of rigatoni leftover (I used one pound) so I think that I might use that for my fettucini later this week. I'm all about not wasting leftovers. We even bought a second set of tupperware to match our current set. At the beginning of the week it's hard to find tupperware for leftovers when all my prepped, cut and chopped veggies are in all of them.

Here is the delicious garlic bread recipe!

Meaty Rigatoni
Adapted from: Pioneer Woman

1 tbsp olive oil
1/4 cup chopped onion
1 garlic clove, minced
1 lb ground beef
salt & pepper, to taste
1 tsp ground thyme
1 can diced tomatoes (14 oz)
Freshly grated parmesan cheese
1/2 lb rigatoni

Heat olive oil in large skillet on medium-low heat. Add onion and cook until translucent, about 4 minutes. Add garlic and stir, cooking 1 minute. Make sure garlic doesn't brown. Add ground beef and cook until brown. Drain as much excess fast as possible and add salt, pepper, thyme and canned tomatoes (with juice). Stir, reduce heat to low and cover pot. Cook 20 minutes stirring occasionally. Remove lid and cook an additional 20 minutes.

During second 20 minutes of cooking meat mixture, cook rigatoni according to package directions. Place in serving bowls and keep warm. Add meat mixture on top of rigatoni and sprinkle parmesan on top. This goes fantastic with garlic bread!

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