You can feed a bunch of hungry folks with braised beef short ribs, but you can satisfy a crowd with this macaroni (penne pasta, actually) and cheese recipe that's filled with short ribs, tomatoes, and Parmesan. Braise the short ribs the day before, eat half for dinner, then add the rest to the mac-n-cheese the next day.
Note: This recipe easily doubles.
- 1/2 recipe braised beef short ribs
- 1 pound penne pasta
- 1 can/28 ounces tomatoes (whole)
- 1/2 teaspoon red chile flakes
- 12 ounces parmesan (shredded)
- 6 ounces Romano cheese (shredded)
- salt to taste
- black pepper to taste
- Preheat oven to 375°F. Use a slotted spoon to transfer the cooked short ribs to a plate. Strain the sauce, discarding any solids, and reserve.
- Bring a large pot of well-salted water to the boil and add the penne. Cook 10 to 12 minutes until the pasta is al dente. (It should still be quite firm.)
- While the pasta is cooking, break up the short ribs into bite-sized pieces. Drain the pasta and return it to the large pot. Add the short ribs, tomatoes, red chile flakes, the Romano cheese and half of the Parmesan. Crush the tomatoes with your hands, then combine everything, moistening with the strained short-beef cooking liquid bit by bit. (You may not need all of the cooking liquid, but the mac-and-cheese should be quite moist.)
- Taste and season with salt and pepper if desired. Spray a 9x13-inch baking dish with oil spray, then transfer the mac-and-cheese to the baking dish. Cover with foil and bake 20 minutes. Remove the foil, sprinkle the remaining Parmesan on top, then bake, uncovered, for 20 more minutes. Serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||15 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||3 g|