Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Macaroni With Ground Lamb
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Pasta dishes tend to fall back on ground beef and Italian sausage, but lamb is a phenomenal choice for your penne. No Mediterranean fusion here, though. Made with ricotta and red wine, this dish is Italian through and through.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound ground lamb
salt
freshly ground black pepper
3 tablespoons olive oil
1 small onion, finely chopped
1 can (28 ounce size) crushed tomatoes
1 cup dry red wine
1 tablespoon dried rosemary
1 pound tubular pasta (penne, ziti, rigatoni, 2-inches long)
1/2 cup ricotta cheese
3/4 pound fresh mozzarella cheese, sliced
directions
Preheat the oven to 400 degrees F. Lightly grease a 9x12-inch baking dish.
Heat a skillet over medium-high heat. Add the ground lamb and cook, stirring to break up the meat, until it is browned, about 8 minutes.
Remove the lamb with a slotted spoon to a shallow dish. Season the lamb with salt and pepper and set aside.
Heat the olive oil in a Dutch oven over high heat. Add the onion and garlic and cook, stirring constantly, until the onion is soft, about 4 minutes.
Stir the tomatoes, wine, and cooked lamb into the onion mixture. Reduce the heat to medium and cook, stirring occasionally, about 30 minutes. Stir in the rosemary and season to taste with salt and pepper.
Meanwhile, heat a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well then transfer the pasta to the tomato sauce and mix well. Stir in the ricotta cheese.
Pour the ground lamb mixture into the prepared casserole dish. Cover the top evenly with the mozzarella. Place the dish in the oven and bake at 400 degrees F for 25 minutes or until golden brown.
Serve the baked macaroni with ground lamb hot.
recipe tips
Don't overcook the pasta before adding it to the sauce, as it will continue to cook in the oven.
Feel free to add additional veggies like bell peppers, mushrooms, or spinach to the sauce.
Sprinkle individual servings with freshly grated Parmesan cheese, if desired.
common recipe questions
Do I have to use lamb for this dish?
Lamb brings a unique flavor and richness that pairs well with the red wine and tomato sauce in this Italian dish. You can also use other ground meat such as beef, sausage, turkey, or chicken for slightly different flavors.
What type of pasta should I use?
You can use any tubular pasta like penne, ziti, or rigatoni for this recipe. You could also use elbow macaroni.
Can I use a different type of cheese instead of mozzarella?
While mozzarella is traditional in this dish, you can experiment with different cheeses like provolone, Parmesan, or a blend of Italian cheeses for a unique twist.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Can I freeze leftovers?
Leftovers freeze very well. Let cool completely then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Can I use fresh rosemary instead of dried?
Yes, fresh rosemary will work well in this recipe. Use double the amount called for of dried (so, 2 tablespoons in place of 1). Chop finely before adding to the dish.
What can I use in place of red wine?
Red wine is traditional but you can use double-strength beef broth instead to create a rich flavor.
Can I use cottage cheese instead of ricotta?
The texture will be slightly different but cottage cheese will work fine. If the cottage cheese is very liquidy, drain it in a sieve first.
tools needed
Large Skillet: For browning the ground lamb before adding it to the pasta dish.
Dutch Oven: For sauteing the onions and garlic before adding the tomatoes, wine, and cooked lamb. The larger vessel is necessary to hold all the ingredients.
Shallow Dish: To hold the seasoned lamb while waiting to be added to the Dutch oven.
Large Pot: For boiling the pasta.
9x12-inch Baking Dish: For baking the lamb and macaroni.
Cooking Spoon: For stirring the lamb, onions, garlic, tomatoes, and wine mixture.
Oven Mitts: Protect your hands from those scorching hot baking dishes as you take them in and out of the oven. Safety first, people!
what goes with it?
Roasted Garlic Bread: What pairs better with pasta than more carbs? The roasted garlic will add a delicious savory kick, and the crusty bread will be perfect for soaking up all that saucy goodness.
Lemon Sorbet: after indulging in a decadent baked macaroni with lamb, finish off your meal with a refreshing scoop of lemon sorbet. The bright citrusy flavors will cleanse your palate
Arugula Salad: A simple arugula salad dressed with a light vinaigrette will provide a nice contrast to the richness of the lamb and cheese in your baked macaroni.
beverage pairings
Wine Pairings
Barbera: The higher acidity in this Italian wine cuts through the richness of the lamb and ricotta, while its low tannins don't get in the way of the fun.
Sangiovese: It's bold enough to stand up to the lamb and has a lovely touch of herbal notes that will resonate with the rosemary in the dish. Look for one that whispers hints of cherry and earth to really complement the meal.
Chianti Classico: Its balance of fruit, acidity, and tannins harmonizes with the grounded lamb, tangy tomato, and creamy cheese. Find one that offers a bit of spice.
Other Alcohol Pairings
Negroni: Ready to throw a curveball? The bitter, sweet, and herbal elements of a classic Negroni can act as a refreshing palate cleanser between bites of the rich, savory pasta dish.
Amber Ale: For beer lovers, an Amber Ale with its caramel malt sweetness offers a delightful contrast without overwhelming the flavors. Its moderate hops and smooth finish make it versatile and comforting.
Lambrusco: Go on, pop open some bubbles! A dry Lambrusco (yes, they're not all sweet) can add a lively sparkle to the meal. Its slight tannins and fruity flavors will dance nicely alongside the dish.
Non-Alcoholic Pairings
Sparkling Water with a Twist: Add a lemon or lime twist (or get wild with an orange peel) to this simple hydrator. It's the perfect palate cleanser.
Tomato Basil Sparkler: Muddle some fresh basil leaves at the bottom of a glass, fill with ice, then pour over some tomato juice and top with sparkling water. It's like a non-alcoholic, fizzy Bloody Mary that complements the tomato-based pasta dish with garden-fresh vibes.
Grape Juice: For a sweet contrast, try a glass of chilled, dark grape juice. Its natural sweetness and bold flavors can stand up to the robustness of the lamb and cheese, making for a surprisingly sophisticated pairing.
nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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