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Category: Greek Entrees
Prep Time: Cook Time: Total Time:
2 tablespoon(s) extra-virgin olive oil
1 1/2 pound(s) lean ground lamb
1 onion, finely chopped
1 teaspoon(s) dried oregano, crumbled
3/4 teaspoon(s) cinnamon
1 pinch(s) ground cloves
Salt and freshly ground pepper
3 cup(s) jarred marinara sauce
1 pound(s) ziti or penne
3 cup(s) fresh ricotta, 1 1/2 pounds
4 large egg yolks
1/2 teaspoon(s) ground nutmeg
3/4 cup(s) freshly grated Parmigiano-Reggiano cheese
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Directions
Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. In a large saucepan, heat olive oil until shimmering. Add lamb, onion, oregano, cinnamon, cloves, and a generous pinch each salt and pepper. Cook over high heat, stirring frequently, until lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until sauce has reduced slightly, about 5 minutes.
Cook pasta until barely al dente; drain and return to pot. Meanwhile, in a blender, blend 2 cups ricotta with yolks, nutmeg, and 1/2 cup Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in remaining ricotta.
Add lamb ragu to pasta and toss. Transfer pasta to a 9-by-13-inch baking dish. Pour ricotta mixture on top and sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake in center of oven about 20 minutes, until heated through. Turn broiler on and broil until top is golden brown. Let stand a few minutes before serving.
Serves 6.
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Greek Baked Pasta
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Category: Greek Entrees
Prep Time: Cook Time: Total Time:
2 tablespoon(s) extra-virgin olive oil
1 1/2 pound(s) lean ground lamb
1 onion, finely chopped
1 teaspoon(s) dried oregano, crumbled
3/4 teaspoon(s) cinnamon
1 pinch(s) ground cloves
Salt and freshly ground pepper
3 cup(s) jarred marinara sauce
1 pound(s) ziti or penne
3 cup(s) fresh ricotta, 1 1/2 pounds
4 large egg yolks
1/2 teaspoon(s) ground nutmeg
3/4 cup(s) freshly grated Parmigiano-Reggiano cheese
--------------------------------------------------------------------------------
Directions
Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. In a large saucepan, heat olive oil until shimmering. Add lamb, onion, oregano, cinnamon, cloves, and a generous pinch each salt and pepper. Cook over high heat, stirring frequently, until lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until sauce has reduced slightly, about 5 minutes.
Cook pasta until barely al dente; drain and return to pot. Meanwhile, in a blender, blend 2 cups ricotta with yolks, nutmeg, and 1/2 cup Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in remaining ricotta.
Add lamb ragu to pasta and toss. Transfer pasta to a 9-by-13-inch baking dish. Pour ricotta mixture on top and sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake in center of oven about 20 minutes, until heated through. Turn broiler on and broil until top is golden brown. Let stand a few minutes before serving.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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