PRIME RIB CASSEROLE

Prime Rib Casserole image

Provided by raymond spencer

Time 35m

Number Of Ingredients 15

1 (16 ounce) box penne pasta
6 slices bacon
1 c bread crumbs
1/4 c butter,melted
2 Tbsp chopped fresh parsely
3 Tbsp olive oil
6 garlic cloves,finely chopped
3 carrots,finely chopped
2 Tbsp all purpose flour
4 c heavy cream
1 tsp chopped fresh thyme
1 c shredded monterey jack cheese
2 c shredded sharp cheddar cheese
1/2 tsp seasoned pepper
3 c cooked leftover prime rib chunks

Steps:

1. Preheat oven to 350 degrees F.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.Once the water is boiling,stir in the penne,and return to a boil.Cook the pasta uncovered,stirring occasionally,until the pasta has cooked through,but is still firm to the bite,about 11 minutes.Drain well in a colander set in the sink.
3. Place the bacon in a large,deep skillet,and cook medium-high heat,turning occasionally,until evenly browned,about 10 minutes.Drain the bacon slices on a paper towel-lined plate,and reserve the remaining bacon dripping in a small bowl.Crumble the bacon into a bowl,then mix in the bread crumbs,butter,and chopped parsley,Set aside.
4. Heat the olive oil in a skillet over medium heat.Stir in the garlic and carrots;about 5 minutes.Stir in the bacon drippings and flour.Cook and stir for 1 minute,then whisk in the heavy cream and thyme.Continue to cook and stir until reduced by 1/3.Add monterey jack and cheddar cheese,stirring until cheeses have melted.Season with seasoned pepper.Stir in prime rib chunks and penne pasta.Transfer the prime rib-pasta mixture to a 9x13-inch baking dish.Sprinkle with bread crumb mixture.
5. Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly,about 25 minutes.