Greek Baked Pasta Recipe

Name: Greek Baked Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/2 pounds lean ground lamb; 1 onion, finely chopped; 1 teaspoon dried oregano, crumbled; 3/4 teaspoon cinnamon; pinch of ground cloves; Salt and freshly ground pepper; 3 cups jarred marinara sauce; 1 pound ziti or penne; 3 cups fresh ricotta, 1 1/2 pounds; 4 egg yolks; 1/2 teaspoon ground nutmeg; 3/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

2 tablespoons extra-virgin olive oil
1 1/2 pounds lean ground lamb
1 onion, finely chopped
1 teaspoon dried oregano, crumbled
3/4 teaspoon cinnamon
pinch of ground cloves
Salt and freshly ground pepper
3 cups jarred marinara sauce
1 pound ziti or penne
3 cups fresh ricotta, 1 1/2 pounds
4 egg yolks
1/2 teaspoon ground nutmeg
3/4 cup freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 350u00b0. 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 ragu 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.

1123

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 1/2 pounds lean ground lamb, 1 onion, finely chopped, 1 teaspoon dried oregano, crumbled, and more.

Yes, Greek Baked Pasta falls under the Pasta & Noodles 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!

Greek Baked Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions