Let’s just say you have a pot roast in the freezer, and you are conscientious of the fact that you need to stretch your food– and food dollar, as they used to say back in the
crappy olden days. (See, for example, Meta Given’s The Food Shopper’s Creed (1958).) Let’s also stipulate that you have pasta of some sort in your pantry. Now what?
Start your day by slow-cooking the pot roast for a couple of hours. Let it cool in the afternoon. Then prepare and enjoy Rigatoni Special, with a side salad and Italian Baked Mushrooms (if you have them) for dinner.
A note on the recipe. You are to stuff the rigatoni with the meat mixture. I do not know what rigatoni in your region of the world looks like, but here in rural Mississippi, rigatoni is not stuffable as is. So we slit each piece open and put the stuffing inside. If you have something better to do with your time than slit and stuff rigatoni, you could certainly just mix the pasta and meat mixture together and pour sauce over. Any tomatoey sauce will do.
It was delicious and quite easy to make. We made half the recipe. The remainder of the pot roast will become tonight’s Beefeater Sandwiches. Stretching that food.
Recipe from Mr. Big Food’s Big Food Manual and Survivalist Flourish Guide below.
2 to 3 C leftover roast beef, chopped fine
1 large onion, minced
2 medium garlic cloves, minced
Salt, pepper, to taste
1 package rigatoni noodles, cooked, drained, and cooled
1 can tomato soup
21 oz enchilada sauce (preferably homemade—see recipes in Tex-Mex section—or use canned)
Preheat oven to 350o. Mix together meat, onion, garlic, egg, salt, and pepper, stuff into cooled rigatoni, and place in a lightly greased casserole. Combine soup and enchilada sauce, pour over stuffed rigatoni, and bake 30 minutes.