Italian Beef Rollups Casserole
Description
These roll-ups are a soft potato pasta filled with savory beef and baked in a delicious sauce and cheese. It's a bit like manicotti and is a delicious, comforting Italian dish.
Ingredients
Italian Beef:
3 lb. beef chuck
1 t. kosher salt
1/2 t. black pepper
2 T. extra virgin olive oil
1 large onion, thickly sliced
6 T. tomato paste
1/2 c. red wine such as Merlot (or substitute beef stock/broth)
14.5 oz. can crushed tomatoes
1 t. dry basil
1 t. dry oregano
2 c. beef stock or broth
These roll-ups are a soft potato pasta filled with savory beef and baked in a delicious sauce and cheese. It's a bit like manicotti and is a delicious, comforting Italian dish.Roll-ups:
2 c. mashed potatoes from Russet potatoes*
2 c. all-purpose flour
1 t. kosher salt
flour, for rolling
3 c. crushed tomatoes
12 slices Provolone cheese, each sliced in half
3 c. shredded Mozzarella cheese
1/2 c. freshly grated Parmesan cheese
Directions
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Preheat oven to 350 degrees.
Italian Beef:
Season all sides of the beef with salt and pepper.
In a medium, heavy bottomed pot over medium-high heat, add oil; sear beef on all sides, about 2 minutes per side. Remove beef; add onions; cook 2 minutes. Add tomato paste; cook 2 minutes. Add wine; deglaze pot; add 14.5 oz. crushed tomatoes, dry basil, dry oregano and beef stock.
Add beef back to pot; cover; cook 1 1/2 hours. Turn beef over; cover; cook another 1 1/2 hours.
Shred beef with two forks in the liquid. Set shredded beef aside. If making it a day ahead, refrigerate.
Roll-Ups:
To form a dough, mix the mashed potatoes, flour and salt together. Roll into a log; cut into 12 pieces. Roll each piece into a ball.
Flour the counter. Roll dough balls into a 7 inch circle with a rolling pin.
Heat a medium or large non-stick skillet over medium heat. When hot, lay out a rollup; cook 1-2 minutes per side. Remove and replace with a new one. Repeat for all 12, wiping the pan of any flour a few times during cooking. If using right away, loosely cover with plastic wrap; set aside. If making in advance, stack on a plate, cover with plastic wrap; refrigerate.
When ready to assemble, preheat oven to 350 degrees. Line a sheet pan with parchment paper. Pour 1 c. crushed tomatoes over the parchment paper.
Assembly:
Lay out the rollups on the counter; cover each rollup with 1 slice Provolone cheese that has been cut in half; lay the two halves end to end to cover to the edges.
If the filling is cold, reheat in the microwave. Divide filling equally between the 12 rollups, about 1/2 c. each. Roll each tightly; line up on the sheet pan, seam side down.
Spread remaining 2 c. crushed tomatoes over the top. Evenly sprinkle the shredded Mozzarella and Parmesan cheeses over the top.
Bake 20 minutes, then place under the broiler until browned.
Serve.
12 servings.
*Mashed potatoes made with waxy potatoes may not work well when mixed with flour and salt.