Ingredients for Rosto Beef And Pasta Casserole
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 pound elbow macaroni
- Cheese
- 8 ounces cremini mushrooms, sliced
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons lard
- 2 stalks celery, chopped
- Onion
- 2 large carrots, peeled and chopped
- 2 medium turnips, peeled and chopped
- 4 cloves garlic, minced
- Salt And Pepper
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How to Make Rosto Beef And Pasta Casserole
- In a large Dutch oven or heavy-bottomed pot, melt the lard over medium-high heat. Add the beef cubes and brown on all sides.
- Remove the beef from the pot and set aside. Add the sliced onions, carrots, turnips, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more. Add the crushed tomatoes and sliced mushrooms.
- Add the beef broth, pepper, and the water reserved from washing the mushrooms (if using fresh mushrooms).
- Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2 ½ hours, or until the beef is very tender, adding more broth if necessary.
- While the beef simmers, cook the macaroni according to package directions. Drain and set aside.
- Preheat oven to 350°F (175°C).
- In a large oven-safe casserole dish, layer half of the cooked macaroni, half of the grated Parmesan cheese, and half of the beef and sauce.
- Repeat layers with remaining macaroni, cheese, and beef mixture.
- Garnish with the cooked mushrooms.
- Bake for 20 minutes, or until heated through and bubbly.
- Serve immediately. The remaining beef sauce can be served on the side.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
41g
Fat
886g
Carbs
20g
