Corned beef rigatoni with greens
Here’s a creative way to transform leftover corned beef into a satisfying pasta bake your family will love. Simply dice up the corned beef, add some greens for good measure and let Pams creamy alfredo pasta sauce do the work. Team it with a crisp leafy green salad or your favourite seasonal vegetables.
Ingredients
Method
Ingredients
- 250g rigatoni pasta (or another pasta of your choice)
- 1 cup leftover corned beef, diced
- 2 garlic cloves, minced
- 1 onion, finely diced
- ½ bag Pams silverbeet (or spinach), roughly chopped
- 1 pot (325g) Pams alfredo pasta sauce
- 1 cup grated cheese
Method
- Preheat your oven to 180°C fan bake and cook the pasta in a large pot of salted water as per pack instructions.
- While the pasta is cooking, bring a frying pan to medium heat with a generous drizzle of olive oil and sauté the garlic and onion for a few minutes until softened. Add the chopped silverbeet and sauté until wilted.
- When the pasta is cooked, reserve half of a cup of pasta water, then drain and return the pasta to the pot. Add the sautéed garlic, onion and silverbeet, corned beef and alfredo sauce to the pasta and season with salt and pepper. Mix well to combine, add some pasta water to thin down the sauce if needed and transfer to a baking dish.
- Top with the grated cheese and bake for 30-35 minutes, until warmed through and the cheese on top is bubbling.
Chef's tip
Add a generous layer of breadcrumbs, mixed with a tablespoon of chopped parsley, to the top of the pasta before baking to add a wonderful crunch.