Pot Roast Pasta
Turn leftover pot roast into a delicious, cheesy Pot Roast Pasta dish. With leftover beef, add your favorite pasta, mushrooms, and cheese.
We love this filling and comforting Pot Roast pasta casserole, that combines combines leftover pot roast, pasta, and mushrooms in a flavorful cheesy sauce.
We love making another meal out of leftovers—you, too? Last night’s leftover pot roast (if you have any) is magically turned into a delicious cheesy pasta dish! Sesrve with a side salad and hot crunchy bread, and you have a pure comfort, cozy winter meal.
Pot Roast Pasta
Perhaps you’ve made Crock Pot Rump Roast recipe, and have some tender beef left over?
Just take mushrooms, onions, cheese, and a creamy sauce for this tasty weeknight meal. If you love Gruyere cheese like we do, you may also want to try this Potato-Fennel Gratin recipe.
Why I love this recipe
- You can use your favorite kind of pasta.
- We love using up our leftovers – and beef and pasta together are delicious!
- Swap out the pot roast for beef, pork, or chicken (use whatever leftovers you have on hand).
Gather these ingredients
- Butter + oil
- Mushrooms: we use cremini
- Sweet onion + garlic
- Leftover pot roast
- Fresh parsley
- Penne ziti pasta: you can also use your favorite dry pasta
- Cheese: Gruyere cheese + Parmesan cheese
- Beef broth: either leftover from pot roast, or canned or boxed broth or leftover gravy works
- Heavy cream
- Flavored cream cheese (herb flavor is best): Boursin cheese is another option
- Kosher salt + white pepper
- Dry mustard
- Fresh nutmeg: grate it (optional)
First of all, you have to start with a pot roast. It takes a few hours to cook, but in the end, it’s worth it. The beef is tender, shreds easily wtih a fork, and it’s even better (flavor) the next day!
How do you make pot roast pasta?
- Chop or shred the leftover pot roast into small, bite-size pieces.
- Spray a 9x13inch casserole dish with non-stick spray and preheat the oven.
- Melt butter and oil in a skillet over medium-high heat. Once hot, add mushrooms and cook, stirring often until well browned. Remove to a large bowl.
- Add remaining butter and oil to the pan and reduce heat to medium and add the chopped onions.
- Cook onions until soft, then add garlic and cook for one minute. Add to large bowl with the mushrooms.
- Add the cut-up pot roast, along with the parsley and Gruyere cheese, to the large bowl, then toss to combine.
- Cook the pasta according to package directions, al dente (usually 1-2 minutes less).
- While the pasta cooks, in a medium sauce pan, heat broth, cream, cream cheese, one cup of the Parmesan cheese, salt, pepper, dry mustard and nutmeg, and cook just to melt and combine. Remove from heat and add to the large bowl.
- Once the pasta is cooked, drain and add to the bowl with the other ingredients and stir to combine.
- Pour into the prepared casserole dish and cover with the remaining half cup of Parmesan cheese, and bake uncovered or until hot and bubbly and slightly browned on top.
- Serve immediately with more chopped parsley as garnish.
Tips and substitutions:
- Did you know you can freeze leftover pot roast? Yes, you can, and it’s so easy to even add it frozen, right into the pasta dish before baking. Since it’s already cooked, it will bake up nicely with the cheese, mushrooms, pasta, and sauce.
- Cook the pasta al dente (about 1 minute less than cooking time) for the perfect pasta.
- Cheese: You can swap out the cheese for different types, such as a sharp cheddar, or pepper jack cheese (for a kick), or even Swiss cheese.
- Even the leftovers of this pasta dish are great the next day! So think of it as a double-double leftover dish.
- If you don’t have beef, use leftover pork or even chcien, and you can add more or less meat, depending on the amount of leftovers on hand.
- For quick baking: If needed, heat the bowl with the meat, mushrooms, and cheese in the microwave for a few minutes, to get everything hot before adding the cream sauce and pasta. This will make for quicker baking time.
How do you serve this pasta dish?
Serve this dish hot and bubbly out of the oven. Top with fresh chopped parsley (optional), and serve with a side salad!
This casserole is so good – you might be tempted to get a pot roast cooking in the ovven, just to make this comfort meal!
ENJOY!
More pot roasts to try:
Guinness Pot Roast (perfect for St. Patrick’s Day)
Pot Roast turned into soup (thank you Pioneer Woman!)
Get the Recipe:
Pot Roast Pasta
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 12 ounces cremini mushrooms, thinly sliced
- 1 large sweet onion, diced
- 1 tablespoon fresh garlic, minced
- 4 cups leftover pot roast, cubed or shredded
- ½ pound Gruyere cheese, shredded
- ¼ cup fresh parsley, chopped, plus more as garnish
- 12 ounces penne ziti pasta, or favorite dry pasta
- ½ cup beef broth, either leftover from pot roast or canned or boxed broth or leftover gravy works, too.
- 1 cup heavy cream
- 10 ounces flavored cream cheese, herb flavor is best
- 1 ½ cups freshly grated Parmesan cheese, divided
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- ½ teaspoon dry mustard
- Few grinds fresh nutmeg for the top
Instructions
- Spray a 9x13inch casserole dish with non-stick spray and preheat the oven to 375 degrees F.
- Melt one tablespoon of butter in one tablespoon of oil in a skillet over medium-high heat. Once hot, add mushrooms and cook for 10 minutes, stirring often until well browned. Remove to a large bowl.
- Add remaining butter and oil to the pan and reduce heat to medium and add the chopped onions.
- Cook onions for 5 minutes or until they start to get soft, then add garlic and cook for one minute. Add to large bowl with the mushrooms.
- Add the cut-up pot roast, along with the parsley and Gruyere cheese, to the large bowl, then toss to combine.
- Cook the pasta according to package directions, al dente (usually 1-2 minutes less).
- While the pasta cooks, in a medium sauce pan, heat broth, cream, cream cheese, one cup of the Parmesan cheese, salt, pepper, dry mustard and nutmeg, and cook just to melt and combine. Remove from heat and add to the large bowl.
- Once the pasta is cooked, drain and add to the bowl with the other ingredients and stir to combine.
- Pour into the prepared casserole dish and cover with the remaining half cup of Parmesan cheese, and bake for 35-40 minutes uncovered or until hot and bubbly and slightly browned on top.
- Serve immediately with more chopped parsley as garnish.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This was delicious. Thank you for sharing.
It was a tad dry, so I made brown gravy and topped off the cooked casserole with the gravy. The flavor however was excellent!