Ingredients
2tbspextra-virgin olive oil
1½lbslean ground lamb
1tspdried oregano
¾tspcinnamon
1pinchground cloves
salt and freshly ground pepper,to taste
3cupsmarinara sauce,jarred
1lbziti,or penne
3cupsfresh ricotta
4largeegg yolks
½tspground nutmeg
¾cupParmigiano-Reggiano cheese,freshly grated
Preparation
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. In a large saucepan, heat olive oil until shimmering. Add lamb, onion, oregano, cinnamon, cloves, and a generous pinch of each salt and pepper.
Cook for about 8 minutes over high heat, stirring frequently, until lamb is no longer pink and any liquid has evaporated. Add marinara sauce and bring to a boil. Boil for about 5 minutes over high heat, stirring occasionally, until sauce has reduced slightly.
Cook pasta until barely al dente; drain and return to pot. Meanwhile, in a blender, blend 2 cups ricotta with yolks, nutmeg, and ½ cup Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in remaining ricotta.
Add lamb ragù to pasta and toss. Transfer pasta to a 9×13-inch baking dish. Pour ricotta mixture on top and sprinkle with remaining Parmigiano-Reggiano.
Bake in the center of the oven for about 20 minutes, until heated through. Turn broiler on and broil until top is golden brown. Let stand a few minutes before serving.
Serve and enjoy.
