Best Boca Ragu Pasta Bake Recipes

RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST

Ragu Sauce Pasta Bake from Leftover Beef Roast image

Ragu Sauce Pasta Bake is an easy weeknight meal, made with a hearty shredded beef tomato sauce, ziti pasta, and baked with melty cheese! The best part, the ragu sauce is made from Leftover Beef Roast!

Provided by Meryl Downing

Categories Dinner

Time 45m

Number Of Ingredients 13

Ingredients

1 Tablespoon olive oil
½ onion (chopped)
3 cloves garlic (minced)
1-2 cups leftover beef roast
½ cup red wine ((optional))
28 oz can crushed tomatoes (or whole peeled pulsed in a food processor)
5 oz can tomato paste
½ teaspoon kosher salt
6 grinds fresh black pepper
⅓ cup fresh Italian herbs like basil, oregano, thyme or parsley ((or 2 teaspoons dried Italian seasoning))
1 pound Ziti pasta (or any short pasta (rigatoni, penne, etc))
2 cups Provolone cheese (shredded )
½ cup Parmesan cheese (shredded )

Steps:

In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
Add garlic and leftover beef roast and stir and break it up to warm through.
Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
Set oven to high broil.
Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!

ITALIAN PASTA BAKE

Italian Pasta Bake image

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.-Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Nutrition Facts : Calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.