Leftover Pot Roast Casserole Recipe with Pasta
This post may contain affiliate links. Please read our disclosure policy.
This Leftover Pot Roast Casserole Recipe with Pasta turns tender leftover pot roast into a cozy baked pasta dish with a creamy sauce, vegetables, and melted cheese. It’s a delicious way to repurpose leftover roast beef into a completely new meal with plenty of flavor and texture.
This is such a great second-day use of my Oven Baked Pot Roast recipe! Serve with a side of Green Beans.
Quick Look: Leftover Pot Roast Casserole Recipe with Pasta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Dietary Info: Nut-free
- Method: Stovetop preparation + baked casserole
- Technique: Combine al dente pasta with shredded pot roast, creamy sauce, and cheese, then bake until golden and bubbly
- Flavor/Texture: Savory, creamy, cheesy, tender
The Best Way to Use Leftover Pot Roast
Growing up in an Italian household, food waste is not an option ;)! I love having a recipe like this when I have leftover pot roast in the refrigerator. Instead of reheating the same meal again, the tender shredded beef becomes part of a comforting baked pasta casserole with a creamy sauce and plenty of cheese. It’s one of those recipes that makes leftovers feel like a planned meal, and I think you’ll appreciate how easily it comes together.
This will be your family’s favorite way to enjoy a leftover roast beef recipe. You will also love my Baked Ziti Recipe and Pasta alla Zozzona.
Made With Amore,
“What a brilliant way to transform pot roast leftovers!! I only had Swiss cheese in the house, but the recipe is very forgiving. The end result was a complete winner!!”
– Carole
Table of Contents
- Quick Look: Leftover Pot Roast Casserole Recipe with Pasta
- The Best Way to Use Leftover Pot Roast
- Simple Ingredients
- Variations & Substitutions
- How to Make Leftover Pot Roast Casserole
- Leftover Roast Casserole FAQs
- Serving Suggestions
- Recipe Tips
- More Casserole Recipes
- Easy Leftover Pot Roast Casserole Recipe
Simple Ingredients
This pot roast casserole brings together leftovers and simple ingredients for a cozy baked meal.
- Leftover Pot Roast: Shredded or chopped leftover roast beef works well here and adds rich, savory flavor.
- Pasta: Tubular pasta holds the creamy sauce and pieces of pot roast in every bite.
- Heavy Cream: Creates the rich sauce that brings the pasta and beef together.
- Cheese: Parmigiano, Gruyère, and mozzarella create a flavorful, melty topping.
- Beef Broth: Adds moisture and extra beef flavor to the pot roast mixture.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Mushroom and Spinach Pot Roast Casserole: Sauté sliced mushrooms and fresh spinach with garlic before combining them with the shredded pot roast. Add a layer of these veggies between the pasta and the pot roast mixture for added flavor and nutrition. You’ll love this Stuffed Manicotti Recipe with Spinach and Mushrooms.
- Mozzarella Cheese Substitutions: Provolone has a tangy flavor and melts well, while Gouda provides a creamy, slightly sweet alternative.
- Gruyère Cheese Substitutions: Emmental has a nutty flavor and excellent melting properties, while Comté offers a complex, nutty flavor similar to Gruyère.
- Custom Cheese Blend: Combine sharp cheddar with Monterey Jack for added depth and a creamy texture. Try my Easy Cheese Sauce For Pasta for another cheesy favorite!
How to Make Leftover Pot Roast Casserole
Bring the pasta, pot roast, and creamy cheese sauce together, then bake until golden and bubbly. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil.
- Heat a skillet over medium heat, and saute the chopped onion and fresh thyme in olive oil until the onion becomes translucent. Add the leftover pot roast and beef broth to the skillet and cook the meat until heated.
- Cook the ziti pasta according to the package instructions until al dente. Drain the pasta and reserve 1/4 cup of the pasta water.
- Add the cooked pasta, reserved pasta water, pot roast mixture, half of the Parmigiano cheese, gruyere cheese, nutmeg, and 1 ½ cups of heavy cream to the pan.
- Mix well to ensure even distribution of ingredients.
- Grease a baking dish with butter. Transfer the pasta and pot roast mixture into the greased baking dish.
- Pour the remaining ½ cup of heavy cream over the top of the mixture.
- Sprinkle the mozzarella, breadcrumbs, and remaining Parmigiano evenly on top. Bake in the oven for about 20-25 minutes or until the top is golden and bubbly. Once done, from the oven and let it rest for a few minutes before serving.
Leftover Roast Casserole FAQs
You can assemble the casserole ahead of time, refrigerate, and bake when ready. When storing, cool the casserole to room temperature before tightly covering it with plastic wrap or foil. Refrigerate for 3-4 days. To reheat, preheat the oven to 350°F. Cover with foil and reheat for 20-30 minutes. Alternatively, reheat individual portions in the microwave with short intervals, stirring in between.
Yes! If you don’t want to prepare a fresh pot roast, substitute it with cooked ground beef, shredded chicken, or even vegetarian alternatives, depending on your dietary preferences.
Yes. If you have leftover vegetables from your pot roast, you can add them to the casserole along with the beef.
Of course! Other tender, already-cooked roast beef can work in this recipe. Cut or shred it into bite-sized pieces before combining it with the pasta.
Serving Suggestions
This leftover pot roast casserole is hearty enough to stand on its own, but I like pairing it with a fresh vegetable or salad to balance the creamy baked pasta. Try it with a Fall Harvest Salad, Parmesan Roasted Broccoli, or Sautéed Zucchini and Onions for a complete meal.
My Pro Tips
Recipe Tips
- Cut or shred the leftover pot roast into bite-sized pieces so the beef distributes evenly throughout the casserole.
- Cook the pasta just until al dente because it will continue cooking as the casserole bakes.
- Don’t skip the sauce because it helps keep the pasta and leftover beef moist while baking.
More Casserole Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Easy Leftover Pot Roast Casserole
Ingredients
- 1 lb rigatoni pasta, ziti, or rotini, 453 g
- 3-4 cups shredded or cubed leftover pot roast
- ½ cup beef broth, either leftover from pot roast, store-bought beef broth, or leftover gravy from roast
- 1 teaspoon fresh thyme, finely chopped
- 1 tablespoon olive oil
- ½ white or yellow onion, chopped
- 1 cup freshly grated Parmigiano cheese, divided
- ½ cup gruyere cheese
- ¼ cup bread crumbs
- ¼ teaspoon nutmeg
- 1 ½ cups heavy cream , + 1/2 cup for pouring on top
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh chopped parsley for topping
- Butter for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium heat, and saute the chopped onion and fresh thyme in olive oil until the onion becomes translucent.
- Add the leftover pot roast and beef broth to the skillet and cook the meat until heated.
- Drain the pasta and reserve 1/4 cup of the pasta water.
- Add the cooked pasta, reserved pasta water, pot roast mixture, half of the Parmigiano cheese, gruyere cheese, nutmeg, and 1 1/2 cups of heavy cream to the pan. Mix well to ensure even distribution of ingredients.
- Grease a 9×13 baking dish with butter. Transfer the pasta and pot roast mixture into the greased baking dish.
- Pour the remaining 1/2 cup of heavy cream over the top of the mixture.
- Sprinkle the shredded mozzarella cheese, breadcrumbs, and remaining Parmigiano evenly on top of the casserole.
- Bake in the oven for about 20-25 minutes or until the top is golden and bubbly.
- Once done, remove the pot roast casserole from the oven and let it rest for a few minutes before serving. If desired, sprinkle portions of the casserole with additional parsley.
- Enjoy your delicious leftover pot roast casserole with pasta!
Notes
- Cut or shred the leftover pot roast into bite-sized pieces so the beef distributes evenly throughout the casserole.
- Cook the pasta just until al dente because it will continue cooking as the casserole bakes.
- Don’t skip the sauce because it helps keep the pasta and leftover beef moist while baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I worried about all the liquid but baked up perfectly. Hit with entire family, will be repeating.
Yay! So happy everyone loved this yummy pasta bake. Here’s to many more recipes!
What a brilliant way to transform pot roast leftovers!! I only had Swiss cheese in the house, but the recipe is very forgiving. The end result was a complete winner!! All your recipes are Ah May Zing!!
This is SO NICE! Thanks for the complement and I’m thrilled you loved the recipe!
This was a 10/10 in my house! I will say I didnโt follow the recipe exactlyโฆ like I measured with my heart in the cheese and rosemary. But oh my goodness it was so good! I will definitely be adding this to our regular rotation!
YES! Happy to hear that. So easy to make too!
Yes, follow your heart when cooking ๐