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The addition of shredded leftover pot roast infuses the casserole with a luxurious and savory flavor, creating a hearty and deeply satisfying dish.
“This was a 10/10 in my house! I will say I didn’t follow the recipe exactly… 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!”
onion
bread crumbs
thyme
mozzarella cheese
leftover pot roast
pasta
parmesan cheese
nutmeg
heavy cream
gruyère cheese
olive oil
parsley
Sauté the onion and thyme in olive oil. Then, add the leftover roast and broth.
Bring water with salt to a boil and cook the pasta. Reserve some pasta water.
Add the cooked pasta and reserved pasta water to the roast mixture.
Add half of the parmesan cheese, gruyere cheese, nutmeg, and heavy cream. Then, mix.
Grease the baking dish with butter and transfer the pasta mixture to the dish.
Pour the remaining heavy cream over the mixture.
Sprinkle the mozzarella cheese, bread crumbs, and the rest of the parmesan cheese over the casserole.
Bake and let it rest before serving. Garnish with parsley.
Make sure to thoroughly mix the ingredients!