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1
Preheat oven to 350 degrees F.
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2
Bring a large pot of salted water to boil.
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3
Cook pasta until barely al dente (see pasta packaging for timing).
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4
Then drain and return to the pot.
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5
Meanwhile, heat the olive oil until shimmering in a large saucepan.
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6
Add the lamb, onion, oregano, cinnamon, cloves and a pinch of salt and pepper.
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7
Stirring frequently, cook until lamb is no longer pink and liquid is gone.
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8
Add the marinara sauce and bring to a boil over high heat, stirring occassionally for about 5 minutes.
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9
In blender, combine 2 cups of ricotta with the egg yolks, nutmeg and 1/2 cup of Parmigiano-Reggiano until smooth.
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10
Season with salt and pepper.
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11
Pulse as you add the remaining ricotta.
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12
Add the lamb mixture to the pasta; stir to thoroughly combine ingredients.
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13
Transfer to a 9x13 casserole.
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14
Cover the pasta with the ricotta mixture, then top with the remaining Parmigiano-Reggiano.
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15
Bake for 20 minutes until heated through; then turn on the broiler until the top is golden brown.
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16
Let stand for 5-10 minutes before serving.
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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.
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18
Serve with butter or garlic butter on the side).
