Beefy Baked Rigatoni
SERVES 4
8 oz. rigatoni
2 tbsp. olive oil
3 onions (about 11/2 lb.),
chopped
Kosher salt
12 oz. lean ground beef
(93% lean)
4 cloves garlic, finely
chopped
1/2 tsp. crushed red pepper
1 14.5-oz. can diced
tomatoes with basil,
garlic, and oregano
1 cup shredded reduced-
fat mozzarella (4 oz.)
1/4 cup grated Parmesan
1/2 of a bunch kale, stems
removed and leaves torn
(discard stems)
2 tsp. cider vinegar
Pepper
■Preheat the oven to 350°.
Bring a large pot of water to a
boil. Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Drain the pasta,
rinse under cold water, then
drain well.
■Meanwhile, in a large
nonstick skillet, heat 1 tbsp. of
the olive oil over medium. Add
the onions; season with salt.
Cook, stirring occasionally,
until golden, 18 to 20 minutes;
transfer to a bowl.
■Wipe out the skillet. Add the
beef, garlic, and crushed red
pepper; season with salt.
Increase heat to medium-high.
Cook, stirring often and
breaking up the meat with a
spoon, until browned, about
6 minutes. Add the tomatoes;
bring to a simmer. Cook until
the liquid reduces slightly, 3 to
4 minutes. Add the onions and
season with salt; cook 1 minute.
Mix in the pasta and 3/4 cup of
the mozzarella.
■Transfer pasta mixture to a
greased 2-qt. baking dish; top
with the remaining 1/4 cup
mozzarella and the Parmesan.
Bake until heated through,
about 20 minutes, then broil
until browned, 2 to 3 minutes.
■In a large bowl, toss the kale,
the remaining 1 tbsp. olive oil,
and the vinegar; season with
salt and pepper. Using your
hands, massage the kale until
slightly wilted, about 1 minute.
Serve with the rigatoni.