pat's Recipe

Greek Baked Pasta (f&w) Newmans Own-cabernet sauvignon

Category: Baked

2 Tbsp extra-virgin olive oil
1 1/2 pounds lean ground lamb
1 onion, finely chopped
1 tsp dried oregano, crumbled
3/4 tsp cinnamon
pinch of ground cloves
salt and freshly ground pepper
3 cups jarred marinara sauce
1 pound ziti or penne noodles
3 cups fresh ricotta ( 1.5 pounds)
4 large egg yolks
1/2 tsp ground nutmeg
3/4 cup freshly grated Parmigiano-Reggiano
cheese

Preheat the oven to 350. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionaly, until the sauce has reduced slightly, about 5 minutes.
Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigianno-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
Add the lamb ragu to the pasta and toss. Transfer the pasta to a 9x13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn on the broiler and broil until the top is golden brown. Let stand for a few minutes before serving.

6 servings