Best 2 Olive Garden Baked Pasta Romana Recipes
In this article, discover the ultimate culinary journey to recreate the authentic flavors of Olive Garden's Baked Pasta Romana in the comfort of your own kitchen. Embark on a gastronomic adventure as you explore the secrets behind this classic Italian-American dish, beloved for its creamy, cheesy goodness and tender pasta enveloped in a tantalizing sauce. Let us guide you through the culinary techniques, introduce you to the essential ingredients, and provide you with step-by-step instructions to ensure a delectable and satisfying meal that will transport you to the heart of an Italian trattoria.
Check out the recipes below so you can choose the best recipe for yourself!
OLIVE GARDEN BAKED PASTA ROMANA
This is a two part recipe - first is the meat, which needs to be made ahead of time, and then the lasagna, which needs to be made right before you wish to serve it.
Provided by Member 610488
Categories Roast Beef
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Using a dutch oven, 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 pan and brown on both sides. Once brisket is browned on both sides, remove brisket from pan.
- Pour in the beef broth and scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste and whisk together well. Place onions and the brisket back into the pan, adding enough broth to the pan to cover the brisket half way.
- 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. You can also chill, wrapped well in plastic wrap, until needed.
- 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.
- Combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all of the cheeses. The sauce will thicken. Once the cheeses have melted, remove pan from heat.
- Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour 3/4 of the sauce over the noodles. Toss spinach with olive olive, and then layer the spinach around the sides of the casserole dish.
- Place 8 ounces of beef over the noodles. Top with remaining sauce and place back into the oven for 15 minutes, until the sauce starts to brown on the top of the pasta. If it hasn't started browning yet, stick under broiler for a minute or two.
Nutrition Facts : Calories 1269.8, Fat 76, SaturatedFat 36.8, Cholesterol 370.6, Sodium 1682, Carbohydrate 47.5, Fiber 2.4, Sugar 3.2, Protein 94.7
OLIVE GARDEN PENNE ROMANA ( COPYCAT )
Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!
Provided by Sharon123
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Romana Sauce:.
- Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
- In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
- Pasta:.
- Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
- Serve hot. Enjoy!
Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 7.5, Sodium 691, Carbohydrate 97.2, Fiber 14.2, Sugar 5, Protein 14.3
Tips:
- To save time, use pre-cooked chicken or shrimp. You can also use leftover rotisserie chicken or grilled shrimp. - If you don't have heavy cream, you can use milk or half-and-half instead. Just be aware that the sauce will be thinner. - To make the sauce more flavorful, add a tablespoon of minced garlic or a teaspoon of onion powder. - If you don't have a baking dish, you can use a large skillet instead. Just be sure to cover the skillet so that the pasta cooks evenly. - Serve the pasta with a side of garlic bread or a salad.Conclusion:
Olive Garden Baked Pasta Romana is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy sauce, tender pasta, and flavorful chicken or shrimp, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love