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