Oven-Baked Reuben Pasta
Oven-Baked Reuben Pasta is a delightful twist on the classic Reuben sandwich. This hearty dish combines all the flavors you love from the sandwich into a cheesy pasta bake. It’s loaded with corned beef, sauerkraut, and Swiss cheese, making it a perfect meal for any occasion.
Why Make This Recipe
This recipe is a wonderful way to enjoy a comforting meal that’s easy to prepare. It’s great for busy weeknights or for feeding a crowd. The blend of ingredients provides a delicious mix of flavors, and the baked cheese adds a satisfying gooeyness. Plus, it uses ingredients that you might already have at home!
How to Make Oven-Baked Reuben Pasta
Ingredients:
- 12 oz dry rotini or corkscrew pasta
- 2 cups chopped cooked corned beef
- 2 cups drained sauerkraut
- 3 cups shredded Swiss cheese
Directions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes.
- While the pasta is cooking, chop the corned beef and drain the sauerkraut, making sure to remove excess liquid.
- Once the pasta is cooked, drain it and return it to the pot. Stir in 2 1/2 cups of Swiss cheese until it melts.
- Fold in the corned beef and sauerkraut until everything is well combined.
- Spoon the mixture into the greased baking dish, spreading it evenly.
- Top with the remaining 1/2 cup of Swiss cheese.
- Bake for 20-25 minutes until the cheese is melted and the edges are bubbling.
- Let it rest for 5-10 minutes before serving. For added creaminess, you can stir in some sour cream or cream cheese, and enjoy it with Thousand Island dressing or rye bread.
How to Serve Oven-Baked Reuben Pasta
Serve the oven-baked Reuben pasta straight from the baking dish. You can pair it with a light salad or some crispy garlic bread for a complete meal. Don’t forget to offer Thousand Island dressing on the side for dipping!
How to Store Oven-Baked Reuben Pasta
To store leftovers, let the pasta cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it in portions for up to 2 months. Reheat in the oven or microwave before serving.
Tips to Make Oven-Baked Reuben Pasta
- Make sure to drain the sauerkraut well to avoid excess moisture.
- For extra flavor, add some diced onions or pickles to the mix.
- If you enjoy a bit of spice, consider adding some mustard or hot sauce!
Variation
You can easily customize this recipe by using different types of cheese, like cheddar or pepper jack, for a unique flavor. You could also substitute the corned beef with cooked turkey or chicken for a different take on the dish.
FAQs
Q: Can I use any type of pasta?
A: Yes, rotini, corkscrew, or even penne pasta works great for this recipe.
Q: Is this recipe suitable for meal prep?
A: Absolutely! It stores well, making it a perfect option for meal prep.
Q: Can I make this dish vegetarian?
A: Yes! You can replace the corned beef with mushrooms or tempeh for a delicious vegetarian version.
Oven-Baked Reuben Pasta
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes.
- While the pasta is cooking, chop the corned beef and drain the sauerkraut, making sure to remove excess liquid.
- Once the pasta is cooked, drain it and return it to the pot. Stir in 2 1/2 cups of Swiss cheese until it melts.
- Fold in the corned beef and sauerkraut until everything is well combined.
- Spoon the mixture into the greased baking dish, spreading it evenly.
- Top with the remaining 1/2 cup of Swiss cheese.
- Bake for 20-25 minutes until the cheese is melted and the edges are bubbling.
- Let it rest for 5-10 minutes before serving.
