Olive Garden Baked Pasta Romana with Beef

Olive Garden Baked Pasta Romana with Beef features curly lasagna noodles in a rich creamy Fontina-Asiago sauce topped with succulent roast beef.  This is a baked pasta dish that is then topped with spinach and served warm still in the baking dish.  This is a wonderfully rustic pasta dish, that is no longer on the menu.  No need to fret if you missed this menu item.  I can show you how to prepare a very similar recipe.

Baked Pasta with beef in a dish

So often I get my recipe suggestions from people just like yourself.  Many people requested this tasty dish.  So I knew I had to go and try this baked pasta recipe for you.

Olive Garden Baked Pasta Romana with Beef

The recipe has lasagna noodles in it. If you have another type of noodle you want to use, I would suggest you could use that instead. I am going to show you how to make this recipe in a large casserole dish because not everyone has a small single-serving dish.

For this recipe, I am using a flat brisket simmered slowly in the oven in a tomato sauce.  If you have some leftover roast beef I think that would work equally as well.

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Baked Pasta with beef in a dish

Olive Garden Baked Pasta Romana with Beef

The Olive Garden Baked Pasta Romana with Beef was an entree that was served at the Olive Garden a few years back.  This is a good recipe for when you have leftover roast beef. 
5 from 4 votes
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Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Recipes, Pasta Recipes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 850kcal


  • 5 pound flat brisket
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 32 ounces 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


Brisket Instructions

  • Preheat oven to 350 degrees.  Using a dutch oven heat saute sliced onions in 2 tablespoons of vegetable oil.  Add about 1/2 teaspoon salt to the onions.  Saute onions until they are translucent.  Remove onions from pan.  Sprinkle both sides of the brisket with salt and pepper.  Place brisket into the pan brown on both sides.  
  • Once brisket is browned on both sides, remove brisket from pan. Pour in 1 cup of beef broth into the pan, scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste, and whisk together well. Place onions, and then the brisket back into the pan, add enough broth to the pan to cover the brisket halfway. Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing. 

Pasta Dish

  • Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally. This way you don't have to eat a whole lasagna noodle in one bite. For the sauce combine 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 cheeses. The sauce will thicken, remove the pan from heat. Place noodles into a 2-quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour sauce over the noodles. Toss spinach with olive, and then place the spinach around the sides of the casserole dish. 
  • Place 6 to 8 ounces of beef over the noodles. You may want to spoon a little of the cooking gravy from the brisket over the beef. Top with a little Asiago and Fontina cheese and place back into the oven for 10 to 15 minutes until the cheese melts on the top of the pasta. I do not recommend making the pasta and sauce portion ahead of time. You can make the brisket ahead of time.


Calories: 850kcal | Carbohydrates: 48g | Protein: 35g | Fat: 57g | Saturated Fat: 34g | Cholesterol: 193mg | Sodium: 1180mg | Potassium: 623mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1895IU | Vitamin C: 4.2mg | Calcium: 333mg | Iron: 2.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. catering Fort Lauderdale

    The photo of your recipe is so inviting and makes the mouth water. This is such a simple post but it’s full of heart. This easy to prepare dish looks like it can sure warm the belly and put a smile on the face. Moms and wives will sure enjoy making your Olive Garden Baked Pasta Romana with Beef recipe.

5 from 4 votes (3 ratings without comment)

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