Greek Baked Pasta Recipe

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 of each salt and pepper.

Cook for about 8 minutes over high heat, stirring frequently, until lamb is no longer pink and any liquid has evaporated. Add marinara sauce and bring to a boil. Boil for about 5 minutes over high heat, stirring occasionally, until sauce has reduced slightly.

Cook pasta until barely al dente; drain and return to pot. Meanwhile, in a blender, blend 2 cups ricotta with yolks, nutmeg, and ½ cup Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in remaining ricotta.

Add lamb ragù to pasta and toss. Transfer pasta to a 9×13-inch baking dish. Pour ricotta mixture on top and sprinkle with remaining Parmigiano-Reggiano.

Bake in the center of the oven for about 20 minutes, until heated through. Turn broiler on and broil until top is golden brown. Let stand a few minutes before serving.

Serve and enjoy.