INGREDIENTS
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1 pound rigatoni pasta
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3/4 cup milk
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8 oz cream cheese, cut into cubes
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3 cups shredded cheese (I used sharp cheddar)
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1 14.5 oz can fire roasted diced tomatoes
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2 teaspoons Italian seasoning
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1 teaspoon granulated garlic
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1/2 teaspoon kosher salt
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4 cups chopped or shredded roast beef
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3/4 cup shredded Parmesan cheese