- Cook Time
- Prep Time
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 8 oz white or cremini mushrooms, quartered
- 2 cloves garlic, minced
- 12 oz ground lamb, lean sausage or ground beef
- 1 tsp dried oregano
- 1/2 tsp each sea salt and ground black pepper
- 2 cups jarred unsalted pureed strained tomatoes (aka passata)
- 1/4 dry red wine
- 1 lb whole grain rigatoni (or any larger tube pasta like elicoidali, paccheri or tortiglioni)
- 1/2 cups whole milk ricotta cheese
- 1 cup coarsely grated (or tom) Fontina cheese
- 2 tbsp chopped fresh rosemary, optional
1. Preheat oven to 375°F. Mist a 13 x 9-inch baking dish with cooking spray. Set aside.
2. In a large saucepan (at least 3 qt), heat oil on medium-high. Add onion and sauté, stirring often, until softened, about 2 minutes. Add mushrooms and sauté until beginning to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds.
3. Add lamb, oregano, salt and pepper and cook, breaking up with back of spoon, until browned, 7 to 9 minutes. Add tomatoes and wine; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 12 to 15 minutes.
4. Meanwhile, bring a separate large saucepan of water to a boil. Add pasta and cook al dente according to package directions. Drain and stir into lamb mixture.
5. Scrape into prepared baking dish. Using a teaspoon, dollop ricotta evenly over top; stir gently to incorporate into pasta. Sprinkle with Fontina. Cover loosely with foil and bake until cheese is bubbly, about 20 minutes. Remove from oven.
6. Arrange 1 oven rack in top third of oven; preheat broiler to high. Transfer dish to top rack; broil until golden brown, 1 to 2 minutes. Sprinkle with rosemary (if using).
- Serving Size: 1 1/2 cups
- Calories: 339
- Carbohydrate Content: 38 g
- Cholesterol Content: 44 mg
- Fat Content: 14 g
- Fiber Content: 5 g
- Protein Content: 18 g
- Saturated Fat Content: 7 g
- Sodium Content: 229 mg
- Sugar Content: 4 g
- Monounsaturated Fat Content: 5 g
- Polyunsaturated Fat Content: 1 g