Baked Pasta Romana with Beef – Easy Olive Garden Copycat

This homemade Olive Garden Baked Pasta Romana with Beef is a cheesy, oven-baked pasta dish made with tender brisket and lasagna noodles. It’s rich, filling, and honestly not that hard — just a little slow. Great if you want something hearty that feeds a bunch and reheats like a dream.

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Quick Summary

• Prep time: 20 mins
• Cook time: 3 hrs 30 mins
• Flavor: Creamy, beefy, cheesy (in the best way)
• Great for: Sunday dinners, leftovers, comfort cravings

Why I Like This Recipe

So yeah — this is one of those “takes a while but totally worth it” situations. I had a random brisket, and lasagna noodles I forgot I bought. Threw it together on a slow weekend and wow. The beef melts, the cheese sauce is ridiculously smooth, and those cut-up lasagna curls? Weirdly fun. Definitely a do-again.

Ingredients

• 5 lb flat brisket
• Salt & pepper
• 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 spinach
• 1 tsp olive oil
• ¼ cup shredded Parmesan

How To Make Baked Pasta Romana with Beef

1. Prep the oven: Set it to 175°C (or 350°F). You’ll need it later.
2. Cook the onions: Heat oil in a Dutch oven. Add onions + a little salt. Cook until soft, then pull them out.
3. Brown the brisket: Season with salt + pepper. Sear both sides in the same pan. Remove it once browned.
4. Deglaze + build broth: Pour in 1 cup broth, scrape the brown bits, whisk in tomato paste. Add brisket and onions back in. Pour in more broth ‘til the brisket’s halfway covered.
5. Bake low and slow: Cover the pot and bake 3½ hours — or longer if needed. It should shred with a fork. Let it rest 20 mins after.
6. Boil the pasta: Cook the lasagna noodles until just underdone. Drain. Cut each noodle into quarters (length + width).
7. Make the sauce: In a saucepan, heat cream + butter. When it simmers, whisk in cheeses until smooth. Remove from heat.
8. Assemble: Layer pasta curls in a 2-qt baking dish. Pour cheese sauce over them.
9. Add spinach + beef: Toss spinach in olive oil, tuck it around the edges. Slice 6–8 oz brisket, place on top. Drizzle some of the beef gravy over it.
10. Top + bake again: Sprinkle extra cheeses. Bake 10–15 mins ‘til bubbly.

Tips for Success

• Brisket needs time — don’t rush it. If it’s not tender, bake it longer.
• Cut noodles for easier scooping. Full sheets = mess.
• Use real cheese, not pre-shredded. Melts smoother, tastes better.
• Let that meat rest. Cutting too early = dry beef.
• Add broth to reheat leftovers — keeps it creamy.

Storage and Reheating

• Fridge: Cool it down first. Store in a sealed container, up to 4 days.
• Freezer: Freeze in a sturdy container. Leave space for expansion. Lasts up to 3 months.
• Reheat: Low heat in a pan, with a splash of broth or cream. Stir gently ‘til warmed through.

Frequently Asked Questions

• Can I make it with a smaller brisket?
  Totally. Just adjust the broth — enough to reach halfway up the meat.
• Do I have to cut the noodles?
  Nah. But it’s easier to eat that way — less fighting with forks.
• Can I make the cheese sauce ahead?
  Yes, just warm it gently before assembling. Don’t boil or it splits.
• What if I don’t have Fontina?
  Use Gouda, provolone, or mozzarella. Something mild and melty.
• Is this really like Olive Garden’s?
  Pretty close — a little richer. You’re using real cheese and brisket, so honestly? Maybe better.

Common Mistakes and How to Dodge Them

• Using cold brisket: Always slice it warm or rested — cold brisket shreds badly and dries out fast.
• Boiling noodles too long: They’ll turn mush in the oven. Slightly undercook. Trust.
• Adding cheese to boiling sauce: Wait until it simmers. Cheese in boiling cream = grainy sauce. Sad times.
• Skipping the pan deglaze: You need those brown bits for flavor. Scrape that stuff up — it’s gold.
• Using pre-shredded cheese: It’s coated in starch. Doesn’t melt right. Fresh-grated = creamy win.

Nutrition Facts (Per Serving)

• 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

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