Beef and Cheese Rigatoni

Consider a roast when August weather has you roasting.

Sound odd? Trust us, it’s not.

Prepping a large bone-in roast before the weekend gives you plenty of options for easy meals, without a great deal of prep time in the kitchen. Using the crockpot means you can start it and forget about it for hours, and you’re pretty much guaranteed the meat will be moist and flavorful. By changing up the ingredient additions and flavor profiles, no one will suspect you’re feeding them leftovers.

No matter how you look at it, that’s a win-win.

Beef and Cheese Rigatoni


■ 1 pound rigatoni or corkscrew pasta

■ 1 tablespoon butter

■ 1 tablespoon flour

■ 1/2 teaspoon salt

■ 1 3/4 cup milk

■ 8 ounces cream cheese, cut into cubes, at room temperature

■ 3 cups shredded cheddar cheese, divided

■ 1 14.5 ounce can fire roasted diced tomatoes

■ I teaspoon Italian seasoning

■ 1/2 teaspoon garlic powder

■ 1/2 teaspoon salt

■ 3 cups shredded pot roast

■ 1/2 cup shredded Parmesan cheese

Optional: Minced Italian parsley


Preheat oven to 350 degrees. Coat 2 quart casserole dish with cooking spray.

Cook pasta in large pot of salted water 6-7 minutes. Drain pasta and set aside.

Return pot to the stove and melt butter. Stir in flour and salt and cook 1 minute. Slowly add the milk, whisking constantly to prevent lumps. Allow mixture to come to a simmer and thicken slightly. Add the cream cheese cubes, whisking until melted. Add the shredded cheddar cheese, reserving 1/2 cup. Whisk until melted, then add the tomatoes and seasonings. Cook until heated through, about 5 minutes.

Add the beef and pasta and stir to combine. Transfer to the casserole dish, cover with lid or foil and bake 25 minutes. Remove the covering and top with the reserved cheddar and Parmesan. Return to oven for 10-12 minutes, until the cheese is melted and the casserole is bubbly.