Cook pasta in boiling salted water according to package directions. Drain; reserve 3/4 cup pasta water. Set pasta aside; keep warm.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Combine leftover Slow Cooker Roast with a creamy pasta sauce for a quick and cost-saving Bolognese pasta dish.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (16-oz.) pkg. Hy-Vee rotini pasta | ||
| 2 ½ c. chopped leftover beef from Slow-Cooker Pot Roast | ||
| 1 (23.75-oz.) bottle Hy-Vee extra chunky garden vegetable pasta sauce | ||
| ½ c. Hy-Vee heavy whipping cream | ||
| 2 tsp. Hy-Vee basil leaves | ||
| 1 ¼ tsp. kosher salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 2 tbsp. Gustare Vita olive oil | ||
| ½ c. Hy-Vee finely shredded Parmesan cheese | ||
| Fresh basil , for garnish |
Things To Grab
- 10-inch cast-iron skillet
- Pot
Directions
Stir together pasta sauce, cream, 1/2 cup reserved pasta water, basil leaves, salt and pepper in a 10-inch cast-iron skillet. Stir in chopped beef. Cook over medium heat for 5 to 6 minutes or until bubbly, stirring frequently.
Stir in pasta and olive oil. Stir in enough of the remaining 1/4 cup reserved pasta water for desired consistency. Top with Parmesan cheese. Garnish with fresh basil, if desired.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 105mg
- Sodium: 1620mg
- Total Carbohydrates: 60g
- Protein: 34g
Daily Values
0%
Iron 30%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 15%