|Rigatoni noodles||1⁄2 Pound|
|Parmesan cheese||1 Tablespoon, grated|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Minced steak||1 1⁄2 Pound|
|Oil||2 Cup (32 tbs) (For Frying)|
|Onion||1 , chopped|
|Canned drained peeled tomato||14 Ounce, drained (1 Can)|
|Juice||1⁄2 Pint (From Can)|
Cook rigatoni in boiling salted water until just softened (about 5 minutes); drain and, for this dish, rinse under cold water because they must be cool enough to handle immediately.
Filling Heat oil, brown onions and garlic lightly.
Combine with all remaining ingredients.
Using small teaspoon, stuff rigatoni with filling mixture.
Arrange stuffed rigatoni in casserole, spoon sauce over.
Top with sprinkling of grated Parmesan cheese.
Bake in moderate oven, Mark 4, 350°F., 30 minutes.
Sauce Heat a little oil in saucepan, add onion and garlic; saute until onion is transparent.
Add all remaining ingredients (crush tomatoes well), simmer uncovered until sauce has thickened.