This classic homemade comfort food dish gets a smoky barbecue twist with one of our customer favorite BBQ rubs.



For the pasta: Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside. Meanwhile, melt butter in medium saucepan over medium heat. Add 2 tsp. of the Red Rocks Hickory Smoke Seasoning and the sage, salt, and pepper. Whisk in flour until mixture is smooth. Slowly whisk in milk, stirring until mixture has thickened. Add cheddar and Parmesan, and stir until cheeses are melted. Remove from heat and stir in crushed tomatoes. Combine sauce and pasta, and pour into a greased 2-quart casserole dish.

For the topping: In a small bowl, thoroughly combine melted butter, bread crumbs, Parmesan, and remaining 1/4 tsp. Red Rocks Hickory Smoke Seasoning. Top pasta with seasoned bread crumbs.

To finish: Bake until pasta is bubbling and topping is golden brown, about 15 to 20 min.


4 servings

Thanks To

Kaeli Sandhoff, Savory Spice – Southlands/Aurora, CO

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Savory Spice Shop Ingredients
Red Rocks Hickory Smoke Seasoning 1 oz bag $2.70
Sage, Rubbed 2 floz bottle $2.70
Sea Salt, Mayan OUT OF STOCK
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
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"We have already been enjoying the seasonings and in fact, the turkey is in the brine now! The Long's Peak is fantastic on pork chops! Thanks again for your prompt service and great products!"
-Randy D. of Grand Prairie, TX

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