Rosto Beef and Pasta Casserole
Indulge in the hearty comfort of a Rosto Beef and Pasta Casserole, where tender, slow-simmered beef chuck roast meets a rich tomato sauce infused with garlic, herbs, and a hint of sweetness. This Italian-inspired dish brings bold, savory flavors to the table, combining shredded beef and al dente penne pasta under a blanket of melted mozzarella and Parmesan cheese. Perfectly baked until bubbly and golden, this casserole is the ultimate family dinner that’s as satisfying as it is easy to prepare. Serve it with a sprinkle of fresh parsley for a pop of color and a side of garlic bread to complete the cozy, restaurant-quality experience at home. Ideal for busy weeknights or make-ahead meals, this recipe is a must-try for pasta and casserole enthusiasts alike.
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Tomato paste
- 28 oz Crushed tomatoes
- 2 cups Beef broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Sugar
- 12 oz Penne pasta
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the tomato paste and stir well, cooking for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes, beef broth, dried oregano, dried basil, and sugar, stirring until combined.
Return the seared beef to the pot, ensuring it is submerged in the sauce. Cover with a lid and simmer on low heat for 2.5 hours, or until the beef is tender and shreddable.
While the beef is cooking, preheat the oven to 375°F (190°C). Cook the penne pasta according to package directions until al dente. Drain and set aside.
Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the sauce and stir to combine.
In a large mixing bowl, combine the cooked pasta with the beef and tomato sauce. Transfer the mixture to a greased 9x13-inch baking dish.
Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.4 g | 367% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 7327 mg | 319% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 47.6 g | ||
| Protein | 290.0 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2827 mg | 217% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 5842 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
