A decadent embrace of slow-braised brisket and velvet-soft lasagna ribbons, this dish is what I dream about when I need the ultimate culinary hug. It is a soulful combination of fork-tender beef, a rich three-cheese cream sauce, and the savory depth of pan-reduced gravy that makes every single bite feel like a celebration of slow-cooked comfort.
Jump to RecipeBaked Pasta Romana with Beef Recipe Ingredients
- 5 lb flat brisket
- Salt & pepper to taste
- 2 tbsp vegetable oil
- 1 onion, chopped
- 32 oz beef broth
- 2 tbsp tomato paste
- 12 oz lasagna noodles
- 1½ cups heavy cream
- ½ cup butter
- ½ cup grated Asiago cheese
- ½ cup Fontina cheese
- ¼ cup Parmesan cheese
- Extra Asiago, Fontina, and Parmesan for topping
- ½ cup fresh baby spinach
- 1 tsp olive oil
How To Make Baked Pasta Romana with Beef Recipe
- Prep the oven: Preheat your oven to 175°C (350°F) so it is ready for the long braising process.
- Cook the onions: Heat the vegetable oil in a large Dutch oven. Sauté the chopped onions with a pinch of salt until they are soft and translucent, then remove them and set aside.
- Brown the brisket: Season the brisket generously with salt and pepper. In the same Dutch oven, sear the beef on both sides over medium-high heat until a dark crust forms, then remove it from the pan.
- Deglaze and build the broth: Pour 1 cup of beef broth into the pan, scraping up all the savory browned bits from the bottom. Whisk in the tomato paste, then return the brisket and onions to the pot.
- Bake low and slow: Add the remaining broth until the meat is halfway submerged. Cover and bake for 3½ hours (or until it shreds easily with a fork), then let the meat rest for 20 minutes before slicing.
- Boil the pasta: Cook the lasagna noodles in salted water until they are slightly underdone. Drain them and cut each long noodle into quarters (both length and width) to create bite-sized ribbons.
- Make the cheese sauce: In a separate saucepan, heat the heavy cream and butter over medium heat. Once it simmers, whisk in the Asiago, Fontina, and Parmesan until the sauce is silky and smooth.
- Assemble the layers: Arrange the cut pasta ribbons in a 2-quart baking dish. Pour the rich cheese sauce over the pasta, ensuring it gets into all the nooks and crannies.
- Add spinach and beef: Toss the spinach in a teaspoon of olive oil and tuck it around the edges of the dish. Slice about 6–8 oz of the braised brisket and place it on top, then drizzle with a bit of the leftover beef gravy.
- Final bake: Sprinkle the extra cheeses over the top and bake for 10 to 15 minutes until the cheese is bubbly and golden.
Recipe Tips
- The resting period: Never skip resting the brisket; it allows the muscle fibers to reabsorb the juices, ensuring your beef is succulent rather than dry.
- Under-cook the pasta: Since the noodles undergo a second bake in the cheese sauce, keeping them slightly “al dente” during the boil prevents them from turning mushy.
- Gravy is gold: The liquid left in the Dutch oven after braising the brisket is packed with umami; save it to serve as extra gravy on the side or to freeze for future soups.
- Cheese quality: For the best melt, try to buy blocks of Asiago and Fontina and grate them yourself; the flavor is far superior to pre-shredded varieties.
What To Serve With Baked Pasta Romana with Beef
- A crisp Caesar salad with extra croutons
- Roasted balsamic Brussels sprouts
- Garlic herb focaccia for dipping into the beef gravy
- A bold red wine like a Cabernet Sauvignon or Malbec
How To Store Baked Pasta Romana with Beef
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven covered with foil to keep the beef from drying out.
- Freeze: The braised brisket freezes beautifully in its gravy for up to 3 months. It is best to assemble and bake the pasta portion fresh.
Baked Pasta Romana with Beef Nutrition Facts
- Calories: ~720 kcal
- Carbohydrates: 42g
- Protein: 48g
- Fat: 38g
- Fiber: 2g
- Sugar: 4g
Nutrition information is estimated and may vary based on the specific cut of brisket.
FAQs
While brisket is traditional for its texture, you can substitute it with a chuck roast or short ribs; just ensure you braise it until it is tender enough to shred.
Yes, you can braise the brisket a day in advance. In fact, it’s often easier to slice cold beef and then reheat it in the sauce and oven later.
You can substitute them with Provolone, Gruyère, or even a sharp white cheddar. You want cheeses that melt well and offer a nutty or creamy profile.
Baked Pasta Romana with Beef Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings30
minutes4
hours720
kcalA luxurious, multi-layered dish featuring fork-tender braised brisket and lasagna noodles in a rich, three-cheese cream sauce.
Ingredients
5 lb flat brisket
32 oz beef broth
2 tbsp tomato paste
12 oz lasagna noodles
1½ cups heavy cream
½ cup butter
½ cup each: Asiago, Fontina, Parmesan
½ cup fresh spinach
Vegetable oil, salt, and pepper
Directions
- Preheat the oven to 175°C (350°F).
- Sauté the onions in oil, then remove.
- Sear the seasoned brisket in the same pot until browned.
- Whisk broth and tomato paste into the pan, then add beef and onions back in.
- Bake covered for 3.5 hours until fork-tender.
- Boil and cut lasagna noodles into quarters.
- Simmer cream and butter, then whisk in cheeses to make the sauce.
- Layer pasta and sauce in a baking dish, top with sliced beef and spinach.
- Top with extra cheese and bake for 10-15 minutes until bubbly.
Notes
- Use a sharp knife to cut the lasagna noodles cleanly after boiling.
- Slicing the beef against the grain is crucial for that “melt-in-your-mouth” texture.
- You will likely have leftover brisket; it makes incredible sandwiches the next day.
