Name: Greek Baked Pasta
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 1/2 lb. lean ground lamb -; 1 onion -; 1 tsp. dried oregano -; 3/4 tsp. cinnamon -; 1 pinch ground cloves -; Salt and freshly ground pepper -; 3 c. jarred marinara sauce -; 1 lb. ziti or penne -; 3 c. fresh ricotta -; 4 large egg yolks -; 1/2 tsp. ground nutmeg -; 3/4 c. Freshly grated Parmigiano-Reggiano cheese -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Greek Baked Pasta

1. 2 tbsp. extra-virgin olive oil -

2. 1 1/2 lb. lean ground lamb -

3. 1 onion -

4. 1 tsp. dried oregano -

5. 3/4 tsp. cinnamon -

6. 1 pinch ground cloves -

7. Salt and freshly ground pepper -

8. 3 c. jarred marinara sauce -

9. 1 lb. ziti or penne -

10. 3 c. fresh ricotta -

11. 4 large egg yolks -

12. 1/2 tsp. ground nutmeg -

13. 3/4 c. Freshly grated Parmigiano-Reggiano cheese -

How to cook deliciously - Greek Baked Pasta

1. Stage

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.

2. Stage

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.

3. Stage

Add lamb ragù 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.