Categories: Pasta
Ingredients
- 1 tbsp. olive oil
- 1 small red onion, finely chopped
- 8 oz. white or cremini mushrooms, quartered
- 2 garlic cloves, minced
- 12 oz. ground lamb, lean sausage or ground beef
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 cups jarred unsalted pureed strained tomatoes
- 1/4 cup dry red wine
- 1 lb. whole-grain rigatoni
- 1/2 cup ricotta
- 1 cup coarsely grated Fontina
- 2 tbsp. chopped fresh rosemary
Directions
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Preheat oven to 375. Mist a 13×9-inch baking dish with cooking spray. Set aside.
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In a large saucepan, heat oil on medium-high. Add onion and saute, stirring often, until softened, about 2 minutes. Add mushrooms and saute until beginning to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds.
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Add lamb, oregano, salt and pepper and cook, breaking up with back of spoon, until browned, 7-9 minutes. Add tomatoes and wine; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 12-15 minutes.
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Meanwhile, bring a separate large saucepan of water to a boil. Add pasta and cook al dente as directed. Drain and stir into lamb mixture.
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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.
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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.