Corned Beef, Cabbage and Pasta Bake

PROS

This dish is a great way to use up leftover corned beef and cabbage.

It’s a one-pan meal that’s perfect for busy weeknights.

The combination of corned beef, cabbage, pasta, and cheese is comforting and delicious.

CONS

This dish may be high in sodium due to the corned beef and cheese.

If using leftover corned beef, it may be tough or dry in texture.

HEALTH & BENEFITS

Corned beef is a good source of protein, iron, and zinc.
Cabbage is low in calories and high in fiber and vitamin C.
Whole wheat pasta can provide fiber and nutrients like manganese, selenium, and magnesium.

	6 cups corned beef , and
	cabbage , chopped leftovers
	4 cups cooked pasta ( seashells , ziti , rotini etc )
	1 1/2 cups cooking liquid , from corned beef or 1 1/2 cups beef broth
	2 tablespoons spicy mustard
	2 tablespoons cornstarch
	1 tablespoon fresh dill , chopped
	3 ounces mozzarella cheese , small diced or 3 ounces provolone cheese
	1/4 cup parmesan cheese , grated

1.	Preheat the oven to 375°F (190°C).
2.	In a large mixing bowl, combine the corned beef, cabbage, cooked pasta, and fresh dill.
3.	In a separate mixing bowl, whisk together the cooking liquid or beef broth, spicy mustard, and cornstarch until well combined.
4.	Add the liquid mixture to the corned beef and pasta mixture and stir well to combine.
5.	Transfer the mixture to a greased 9x13-inch baking dish, and sprinkle the top with the mozzarella or provolone and grated parmesan cheese.
6.	Bake for 25 to 30 minutes, until the cheese is melted and bubbly and the casserole is heated through.

Corned Beef, Cabbage and Pasta Bake

Delicious Corned Beef, Cabbage and Pasta Bake Recipe

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