Greek Baked Pasta

Name: Greek Baked Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 1 teaspoons cinnamon; 4 egg yolks; 710 milliliters fresh ricotta, 1 1/2 pounds; 1 pinch pinch of ground cloves; 1 teaspoons ground nutmeg; 680 grams lean ground lamb; 710 milliliters jarred marinara sauce; 2 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 1 teaspoon dried oregano, crumbled; 177 milliliters freshly grated Parmigiano-Reggiano cheese; 6 servings Salt and freshly ground pepper; 454 grams ziti or penne

The recipe Greek Baked Pasta could satisfy your Mediterranean craving in about 45 minutes. This recipe serves 6. One portion of this dish contains roughly 51g of protein, 52g of fat, and a total of 952 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a rather pricey main course. A mixture of ground lamb, egg yolks, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Sauce Pan

Pot

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.

Ingredients you will need

Salt And Pepper

Cinnamon

Oregano

Clove

Onion

Lamb

Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.

Ingredients you will need

Marinara Sauce

Sauce

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.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano