How To Make Greek Baked Pasta
This Greek baked pasta combines spiced and herby lamb, tender pasta, and pureed cheese for a filling and moist broiled dish.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 1½lbslean ground lamb
- 1tspdried oregano
- ¾tspcinnamon
- 1pinchground cloves
- salt and freshly ground pepper,to taste
- 3cupsmarinara sauce,jarred
- 1lbziti,or penne
- 3cupsfresh ricotta
- 4largeegg yolks
- ½tspground nutmeg
- ¾cupParmigiano-Reggiano cheese,freshly grated
Instructions
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Preheat oven to 350 degrees F.
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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.
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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.
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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.
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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.
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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.
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Serve and enjoy.
Nutrition
- Calories: 1044.21kcal
- Fat: 58.20g
- Saturated Fat: 27.11g
- Trans Fat: 0.01g
- Monounsaturated Fat: 22.04g
- Polyunsaturated Fat: 4.75g
- Carbohydrates: 74.55g
- Fiber: 5.82g
- Sugar: 10.74g
- Protein: 53.33g
- Cholesterol: 284.27mg
- Sodium: 1168.44mg
- Calcium: 579.05mg
- Potassium: 1055.91mg
- Iron: 5.02mg
- Vitamin A: 274.62µg
- Vitamin C: 4.20mg
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