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.
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.
Nutrition Facts
Calories: 749kcal, Carbohydrates: 39g, Protein: 51g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 184mg, Sodium: 1025mg, Potassium: 792mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1443IU, Vitamin C: 4mg, Calcium: 616mg, Iron: 4mg