Fried Baked Ziti al Carbone with Lamb Sausage Ragu

Name: Fried Baked Ziti al Carbone with Lamb Sausage Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, plus more for the dish; 1/2 cup all-purpose flour, plus more for dusting; 1 quart milk; 3/4 pound cave-aged Gruyere, shredded (4 cups); 4 ounces robiola cheese, rind removed; 1/2 cup plain full-fat greek yogurt; Pinch of freshly grated nutmeg; Salt; Freshly ground black pepper; 1 pound ziti or penne rigate; Pure olive oil, for frying; Lamb Sausage Ragu, warmed; Freshly grated Pecorino Romano cheese, for serving; Mint leaves, for garnish

Servings: persons

1 stick unsalted butter, plus more for the dish
1/2 cup all-purpose flour, plus more for dusting
1 quart milk
3/4 pound cave-aged Gruyere, shredded (4 cups)
4 ounces robiola cheese, rind removed
1/2 cup plain full-fat greek yogurt
Pinch of freshly grated nutmeg
Salt
Freshly ground black pepper
1 pound ziti or penne rigate
Pure olive oil, for frying
Lamb Sausage Ragu, warmed
Freshly grated Pecorino Romano cheese, for serving
Mint leaves, for garnish

1
Preheat the oven to 350.
2
Butter a 9-inch square baking dish.
3
In a large saucepan, melt the 1 stick of butter.
4
Add the 1/2 cup of flour and whisk until smooth.
5
Cook over moderate heat, whisking, for 2 minutes, then gradually whisk in the milk and simmer until very thick, about 5 minutes.
6
Add the Gruyere, robiola and yogurt and cook over very low heat, just until melted.
7
Stir in the nutmeg and season with salt and pepper.
8
Keep warm.
9
In a large pot of salted boiling water, cook the pasta until barely al dente.
10
Drain and return to the pot.
11
Add the cheese sauce and stir to combine.
12
Scrape the pasta into the prepared baking dish and smooth the top.
13
Cover the dish with foil and bake for 20 minutes.
14
Let cool, then refrigerate until completely chilled, at least 4 hours.
15
Cut the baked ziti in half, then cut each half crosswise into 8 slabs.
16
Dust each slab with flour.
17
Lightly coat the bottom of a large nonstick skillet with oil.
18
Working in batches, fry the slabs over high heat, turning once, until browned on the outside and hot within, about 5 minutes.
19
Arrange 2 slabs in a shallow bowl and spoon the warm Lamb Sausage Ragu on top.
20
Sprinkle with Pecorino and garnish with mint.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick unsalted butter, plus more for the dish, 1/2 cup all-purpose flour, plus more for dusting, 1 quart milk, 3/4 pound cave-aged Gruyere, shredded (4 cups), and more.

Yes, Fried Baked Ziti al Carbone with Lamb Sausage Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!