Best 5 Baked Penne With Lamb Ragu Recipes

BRAISED LAMB RAGU WITH PENNE

Steps:

• Set oven to 325 degrees.
• Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
• Heat oil in a Dutch oven over high heat.
• Rub oil lightly on the lamb shanks and then season them with salt and pepper.
• Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
• Transfer the lamb to a platter.
• Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
• Return the lamb to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
• Season with salt and pepper to taste.
• Cover the pot and transfer to the oven.
• Cook for about 1-1/2 hours, or until meat is desired tenderness.
• At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
• Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
• Delicious!

BAKED PENNE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
• Cook pasta in a large pot of salted boiling water just until al dente, about 9 minutes. Drain and return to pot. Stir in marinara sauce and toss to coat.
• In a medium bowl, stir together ricotta, eggs and Parmesan cheese. Add basil, salt, garlic powder and pepper; stir to combine.
• Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta mixture evenly over the pasta. Spoon the remaining pasta over the ricotta. Sprinkle mozzarella on top.
• Bake, uncovered, for 30 minutes (or until hot and bubbly).

BAKED PENNE WITH LAMB RAGU

Steps:

• Place eggplant in colander, toss with 2 Tbs. salt. Top with plate and heavy can, drain for 40 min. Rinse and pat dry. Preheat oven to 400. Stir eggplant and 2 Tbs. olive oil, divide between 2 rimmed baking sheets. Roast until soft and golden, about 15 min. Sprinkle with salt, set aside. Leave oven on. In a large saucepan over medium heat, add 3 Tbs. olive oil, onion, garlic, rosemary, parsley and sauté until the onion is tender, about 5 min. Add lamb and sauté until still a little pink on the inside, about 12 min. Drain fat, return to medium heat. Add wine, simmer until evaporated. Add tomato paste, tomatoes, juices, season with salt/pepper. Simmer, uncovered, for 1 hour, adding broth to prevent from drying out. Remove from heat. Béchamel sauce: In a saucepan over medium heat, warm milk until small bubbles appear around pan edges, remove from heat. In a saucepan over low heat, melt butter. Add flour, stir vigorously with wooden spoon to remove lumps and cook, stirring continuously, until aromatic but not brown, about 2 min. Let cool for 3 to 4 min. Return to low heat and slowly drizzle in milk, whisking constantly. Increase heat to medium, boil, whisking constantly, making sure to reach bottom and sides of pan. Reduce heat to medium-low, add nutmeg and salt, simmer, whisking often, until the sauce coats the back of wooden spoon, about 5 min. Remove from heat and stir in all but 3 Tbs. cheese. Cover, set aside. Prepare pasta using package directions until half-cooked. Drain, rinse, return to pot. Add béchamel, stir, set aside. Oil 9x13 dish. Add 1/3 lamb sauce, layer with half of pasta and half of eggplant. Top with half of remaining sauce. Layer remaining pasta and eggplant, top with remaining sauce. Scatter reserved cheese on top. Cover dish with foil, bake for 20 min. Uncover and bake until the surface is browned and bubbling, about 5 min. Let stand for 10-15 min.

PENNE WITH MEATY RAGU

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

PENNE BEEF BAKE

Steps:

• Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the spaghetti sauce, Alfredo sauce, 1/2 cup mozzarella cheese and garlic powder. Drain penne; stir into meat mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. If desired, top with parsley.