Olive Garden Baked Pasta Romana with Beef
A copycat of Olive Garden's Baked Pasta Romana: slow-braised brisket over lasagna noodles folded in a three-cheese cream sauce, baked until bubbly.
⏱️ Prep: 30 min🍳 Cook: 240 min
Nutritionper 100 g›
220
Calories
12g
Protein
12g
Carbs
14g
Fat
Ingredients
| 2.3 kg (5 pounds) | flat brisket |
| to taste | salt and pepper |
| 2 tablespoons | vegetable oil |
| 1 | onion, chopped |
| 950 ml (32 ounces) | beef broth |
| 2 tablespoons | tomato paste |
| 340 g (12 ounces) | lasagna noodles |
| 1 1/2 cups (360 ml) | heavy cream |
| 1/2 cup (115 g) | butter |
| 1/2 cup | grated Asiago cheese |
| 1/2 cup | Fontina cheese |
| 1/4 cup | Parmesan cheese |
| to taste | additional Asiago, Fontina and Parmesan cheese for garnish |
| 1/2 cup | spinach |
| 1 teaspoon | olive oil |
| 1/4 cup | shredded Parmesan cheese |
Instructions
- Brisket: Preheat the oven to 175°C (350°F). In a dutch oven, saute the sliced onions in 2 tablespoons of vegetable oil with about 1/2 teaspoon salt until translucent. Remove the onions. Sprinkle both sides of the brisket with salt and pepper, then brown it on both sides in the pan.
- Remove the brisket. Pour 1 cup of beef broth into the pan and scrape up the brown bits. Add the tomato paste and whisk together well. Return the onions and then the brisket to the pan; add enough broth to cover the brisket halfway. Bake for about 3 1/2 hours, until a fork slides in easily (add 30 more minutes if still tough). Once out of the oven, let rest about 20 minutes before slicing.
- Pasta dish: Prepare the lasagna noodles as directed on the package. Once done, cut them in half vertically and horizontally so you don't eat a whole noodle in one bite. For the sauce, combine the heavy cream and butter in a saucepan over medium to medium-high heat.
- Once the butter and cream just begin to simmer, whisk in all the cheeses. The sauce will thicken; remove from heat. Place the noodles in a 2-quart casserole dish, arranging them by folding into nice curls. Pour the sauce over the noodles. Toss the spinach with the olive oil and place it around the sides of the dish.
- Place 170 to 225 g (6 to 8 ounces) of beef over the noodles. Spoon a little of the cooking gravy from the brisket over the beef if desired. Top with a little Asiago and Fontina cheese and return to the oven for 10 to 15 minutes, until the cheese melts. Do not make the pasta and sauce portion ahead; the brisket can be made ahead.