Olive Garden Baked Pasta Romana with Beef

This Olive Garden Baked Pasta Romana with Beef is a rich and creamy baked pasta dish with tender beef brisket. It’s a perfect comfort meal, made with cheesy sauce, soft lasagna noodles, and a flavorful brisket that melts in your mouth.

Jump to Recipe

Ingredients Needed:

• 5-pound flat brisket
• salt and pepper 
• 2 tablespoons vegetable oil
• 1 chopped onion
• 32 ounces of beef broth
• 2 tablespoons tomato paste
• 12 ounces lasagna noodles
• 1 1/2 cups heavy cream
• 1/2 cup butter
• 1/2 cup grated Asiago cheese
• 1/2 cup Fontina cheese
• 1/4 cup Parmesan cheese
• Additional Asiago, Fontina, and Parmesan cheese for garnish
• 1/2 cup spinach
• 1 teaspoon olive oil
• 1/4 cup shredded Parmesan Cheese

How To Make Baked Pasta Romana with Beef?

1. Preheat the oven: Set it to 175°C.
2. Sauté the onions: Heat 2 tbsp vegetable oil in a Dutch oven over medium heat. Add chopped onions and ½ tsp salt. Cook until soft and translucent, then remove from the pan.
3. Sear the brisket: Season the brisket with salt and pepper, then place it in the pan. Brown both sides.
4. Prepare the broth: Remove the brisket and pour in 1 cup of beef broth. Scrape up the browned bits, then whisk in tomato paste.
5. Bake the brisket: Return the onions and brisket to the pan. Add more broth until the brisket is halfway covered. Cover and bake for 3 ½ hours, or until fork-tender. If still tough, bake for 30 more minutes.
6. Rest the meat: Let the brisket sit for 20 minutes before slicing.
7. Cook the pasta: Boil the lasagna noodles according to the package instructions. Once cooked, cut them in half lengthwise and widthwise for easier eating.
8. Make the sauce: Heat heavy cream and butter in a saucepan over medium heat. When it starts to simmer, whisk in all the cheeses until smooth and thickened. Remove from heat.
9. Assemble the dish: Place the cut lasagna noodles in a 2-quart baking dish, folding them slightly to create curls. Pour the cheese sauce over the noodles.
10. Add the spinach: Toss spinach with olive oil, then place it around the edges of the dish.
11. Add the beef: Slice about 6 to 8 oz of brisket and arrange it over the pasta. Drizzle some cooking gravy from the brisket over the beef.
12. Top and bake: Sprinkle with extra Asiago and Fontina cheese. Bake at 175°C for 10–15 minutes, until the cheese is melted and bubbly.

Recipe Tips:

• Sear the brisket well for deep flavor: Browning the brisket on both sides before baking adds a rich, deep flavor to the meat and sauce. Don’t skip this step!
• Slice the noodles for easier eating: Cutting the lasagna noodles into smaller pieces makes the dish easier to serve and eat, preventing large, chewy bites.
• Use freshly grated cheese for a smooth sauce: Pre-shredded cheese doesn’t melt as well because it has added starch. Grate Asiago, Fontina, and Parmesan are fresh for the best creamy texture.
• Don’t overcook the pasta: Cook the lasagna noodles slightly less than the package says. They will continue to soften while baking in the sauce.
• Let the brisket rest before slicing: After baking, let the brisket rest for 20 minutes. This helps keep the meat juicy and prevents it from drying out when sliced.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Baked Pasta Romana with Beef cool down first. Then, store it in a sealed container in the fridge for up to 4 days.
• Freeze: After cooling, put the pasta in a freezer-safe container and leave some space for expansion. It can stay frozen for up to 3 months.
• Reheat: Heat a pan over low heat and add the pasta with a splash of cream or broth. Stir occasionally until warmed through.

Nutrition Facts:

• Calories: 850 kcal
• Total Fat: 57g
• Saturated Fat: 34g
• Cholesterol: 193mg
• Sodium: 1180mg
• Potassium: 623mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 35g