CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Lasagna-Style Baked Pennette with Meat Sauce (f&w)

pat's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Baked
    Prep Time:       Cook Time:       Total Time:  

1 pound pennette or ditali
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
1 pound ground lamb
1 pound ground veal
One 28-ounce can diced tomatoes, drained
1 tablespoon tomato paste
2 teaspoons chopped marjoram
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper
1 stick unsalted butter
3/4 cup all-purpose flour
1 quart whole milk
2 large egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese

Directions
Preheat the oven to 350 degrees. In a large pot of boiling water, cook the pasta until al dente. Drain well.
In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes. Add the ground lamb and veal and cook, stirring to break up the lumps, until the meat is beginning to brown, 10 minutes. Remove from the heat and stir in the diced tomatoes, tomato paste, marjoram and parsley. Season with salt and pepper. Transfer to a large bowl.
In a large saucepan, melt the butter. Add the flour and cook over moderate heat, whisking, for 2 minutes. Gradually whisk in the milk and cook over moderately high heat, whisking constantly, until the sauce is very thick and boiling, 7 to 8 minutes. Remove from the heat and whisk in the egg yolks and the Parmigiano-Reggiano. Stir all but 1 1/2 cups of the sauce into the meat mixture along with the pasta and season with salt and pepper. Spoon the pasta into a 3-quart baking dish. Spread the reserved 1 1/2 cups of sauce on top.
Bake the pasta in the center of the oven for about 30 minutes, until bubbling. Preheat the broiler. Broil the pasta 8 inches from the heat for about 2 minutes, until the top is browned and bubbling. Let rest for 10 minutes before serving.

Serves 10.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Baked Lasagna Creole Style
   by sgre52160



Meat Sauce 2 lbs ground chuck 8 oz crawfish or shrimp, pureed 1/2 cup olive oil 2 cloves garlic, minced 1 cup onion, chopped 1/3 cup celery, chopped fine 2 tbsp parsley, chopped fine 2-14 oz c




Ragusa Style Meat Sauce
   by sgre52160



1/4 cup extra-virgin olive oil 1 1/2 cups chopped onions 2 (35 oz) cans whole Italian tomatoes, broken up, with juices 1 tbsp sugar, or to taste 1/2 tsp crushed fennel seeds 1 pinch ground n




Pennette With Zucchini And Garlic
   by sgre52160



3-4 zucchini, sliced into 1 inch rounds a dash of hot pepper flakes 12 cloves of garlic, peeled and left whole 8 small shallots, sliced thin (red onion can be substituted for shallots) olive oil




Baked Spaghetti With Meat Sauce
   by tater273








Baked Macaroni With Meat Sauce
   by sgre52160



3 cups macaroni, cooked al dente, drained 1 1/2 cups grated mozzarella cheese Grated parmesan cheese Sauce 1 onion, chopped 1 tbsp olive oil 1 tbsp butter 1 1/2 lbs ground beef 1 cup sliced





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.