Pasta with Blade Roast and Tre Stelle® Mozzarella

Our dietitians' favourite

This is the Pasta with Blade Roast and Tre Stelle® Mozzarella recipe.

  • Prep: 40 min
  • Cooking: 2 h 30
Yields 8 - 10 servings
pasta with blade roast and tre stelle r mozzarella

Ingredients

  • 1 tbsp (15 mL) butter
  • 3 1/2 lb (1.5 Kg) beef blade roast
  • 1 large onion coarsely chopped
  • 4 garlic cloves minced
  • 1 bay leaf
  • 1 tsp (5 mL) dried thyme
  • of ground cinnamon
  • of ground cloves
  • Salt and freshly ground pepper to taste
  • 4 cups (1 L) whole wheat fusilli pasta
  • 1 cup (250 mL) carrots peeled and thinly sliced
  • 3 stalks celery thinly sliced
  • 1 zucchini grated
  • 1 cup (250 mL) frozen green peas
  • 1 ball (12 oz – 340 g) Tre Stelle® Mozzarella shredded

Preparation

Preheat oven to 325 °F (160 °C).

In a large, deep, oven-safe skillet, melt butter over high heat and sear blade roast for 3–4 minutes on each side. Add onion and garlic and cook 2 minutes. Cover with 5 cups (1.25 L) of water, add herbs and spices, and season with salt and pepper. Bring to a boil, cover and continue cooking in the oven for 2 hours.

Remove beef from broth. Let cool until lukewarm, then debone and shred meat. Discard excess fat.

Put skillet back on burner and bring broth to a boil. Cook fusilli in broth according to package instructions, adding vegetables 3 minutes before end of cooking time.

Stir in shredded beef and cover with Mozzarella.

Brown in the oven, then serve.

Tips

Cheese alternatives: Canadian Bocconcini, Havarti.

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Nutrition

Nutritional Information

per serving
Energy: 517 Calories
Protein: 49 g
Carbohydrate: 38 g
Fat: 20 g
Fibre: 5.1 g
Sodium: 394 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 231 mg
Vitamin B12: 300 %
Zinc: 164 %
Selenium: 90 %
Phosphorus: 53 %