Food & Wine

What's This?
Serving size 6
Total Time


2 Tbsp extra virgin olive oil1 ½ lb lean ground lamb1 onion, finely chopped1 tsp dried oregano, crumbled¾ tsp cinnamon pinch of ground cloves salt freshly ground pepper3 cup jarred marinara sauce1 lb ziti or penne3 cup fresh ricotta, 1 1/2 pounds4 large egg yolks½ tsp ground nutmeg¾ cup freshly grated Parmigiano-Reggiano cheese


1. 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 occasionally, until the sauce has reduced slightly, about 5 minutes.

2. 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 Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.

3. Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-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 the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.

More From Kitchen Daily:

Corn, Cucumber and Feta Salad Corn, Cucumber and Feta Salad
Corn, Cucumber and Feta Salad
Cumin Lamb Noodles with Eggplant Cumin Lamb Noodles with Eggplant
Cumin Lamb Noodles with Eggplant
Butcher Shop Chicken Butcher Shop Chicken
Butcher Shop Chicken

Tags: Main Dish, Dinner, Cheese, Pasta, Lamb, Greek, Dinner Party

Terms of Service | Privacy Policy Corporate Site | Advertise With Us