Thursday, August 21, 2014

creamy parmesan roast beef pasta.

This is a super easy dinner recipe reminiscent of beef stroganoff- just without the mushrooms. I get so tired of cooking chicken or browning and draining ground beef. Since the beef came from the deli, no meat-cooking was required! Win! 

This dinner pairs perfectly with a green salad or a dish of fresh green beans. Let me know if you try it- I hope you enjoy it!


creamy parmesan roast beef pasta 

from back for seconds blog


  • 10oz small pasta, i.e. shells or bowtie
  • 1 lb deli roast beef, chopped
  • 1 Medium onion, chopped
  • 3/4 cups grated parmesan cheese
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 3 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cup beef stock

  1. Boil a large pot of salted water. Cook pasta as directed on box. Drain and set aside.
  2. In a large pot (enough to hold 4+ cups of liquid and other solid ingredients), saute onions and roast beef until onions are soft and beef is heated through. Take out onions and beef and place in separate plate or bowl.
  3. In the same large pot, melt butter over medium heat. Whisk in flour until thick paste is formed. Keep stirring for about 1-2 minutes.
  4. Slowly add in milk and other seasonings. Whisk until smooth for several minutes. 
  5. Stir in beef stock and continue cooking and stirring until sauce bubbles and thickens. 
  6. Add parmesan cheese and let sauce sit for a few more minutes to thicken more.
  7. Add pasta, beef, and onions to creamy parmesan mixture. Stir to coat.


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