Nickey's Pasta and Lamb Casserole

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Bring a large pot of salted water to boil.

3. 3

   Cook pasta until barely al dente (see pasta packaging for timing).

4. 4

   Then drain and return to the pot.

5. 5

   Meanwhile, heat the olive oil until shimmering in a large saucepan.

6. 6

   Add the lamb, onion, oregano, cinnamon, cloves and a pinch of salt and pepper.

7. 7

   Stirring frequently, cook until lamb is no longer pink and liquid is gone.

8. 8

   Add the marinara sauce and bring to a boil over high heat, stirring occassionally for about 5 minutes.

9. 9

   In blender, combine 2 cups of ricotta with the egg yolks, nutmeg and 1/2 cup of Parmigiano-Reggiano until smooth.

10. 10

    Season with salt and pepper.

11. 11

    Pulse as you add the remaining ricotta.

12. 12

    Add the lamb mixture to the pasta; stir to thoroughly combine ingredients.

13. 13

    Transfer to a 9x13 casserole.

14. 14

    Cover the pasta with the ricotta mixture, then top with the remaining Parmigiano-Reggiano.

15. 15

    Bake for 20 minutes until heated through; then turn on the broiler until the top is golden brown.

16. 16

    Let stand for 5-10 minutes before serving.

17. 17

    FRENCH BREAD: This is how my sister taught me to prepare a delicious crusty French bread -- Place whole (unsliced) french bread loaf in oven at 325 degrees F for 5-10 minutes; remove and slice.

18. 18

    Serve with butter or garlic butter on the side).

* Per serving · 4 servings · Values may vary.