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Oven-Baked Reuben Pasta

A delightful twist on the classic Reuben sandwich, this hearty dish combines corned beef, sauerkraut, and Swiss cheese into a cheesy pasta bake.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 oz dry rotini or corkscrew pasta
  • 2 cups chopped cooked corned beef
  • 2 cups drained sauerkraut Make sure to drain well to avoid excess moisture
  • 3 cups shredded Swiss cheese Save 1/2 cup for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the pasta in salted boiling water until al dente, about 8-10 minutes.
  3. While the pasta is cooking, chop the corned beef and drain the sauerkraut, making sure to remove excess liquid.
  4. 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.
  5. Fold in the corned beef and sauerkraut until everything is well combined.
  6. Spoon the mixture into the greased baking dish, spreading it evenly.
  7. Top with the remaining 1/2 cup of Swiss cheese.
Baking
  1. Bake for 20-25 minutes until the cheese is melted and the edges are bubbling.
  2. Let it rest for 5-10 minutes before serving.

Notes

For added creaminess, you can stir in some sour cream or cream cheese, and enjoy it with Thousand Island dressing or rye bread. Also, you can customize this recipe by using different types of cheese or substituting corned beef with turkey or chicken.