Ingredients
2 tbsp. extra-virgin olive oil
1 1/2 lb. lean ground lamb
1 onion
1 tsp. dried oregano
3/4 tsp. cinnamon
1 pinch ground cloves
Salt and freshly ground pepper
3 c. jarred marinara sauce
1 lb. ziti or penne
3 c. fresh ricotta
4 large egg yolks
1/2 tsp. ground nutmeg
3/4 c. Freshly grated Parmigiano-Reggiano cheese
Preparation
Step 1Preheat 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 each salt and pepper. Cook over high heat, stirring frequently, until lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until sauce has reduced slightly, about 5 minutes.Step 2Cook pasta until barely al dente; drain and return to pot. Meanwhile, in a blender, blend 2 cups ricotta with yolks, nutmeg, and 1/2 cup Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in remaining ricotta.Step 3Add lamb ragù to pasta and toss. Transfer pasta to a 9-by-13-inch baking dish. Pour ricotta mixture on top and sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake in center of oven about 20 minutes, until heated through. Turn broiler on and broil until top is golden brown. Let stand a few minutes before serving.
