My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (286g)

Recipe makes 4 servings

Calories 628
Calories from Fat 306 (48%)
Amount Per Serving %DV
Total Fat 34.1g 52%
Saturated Fat 16.6g 82%
Monounsaturated Fat 12.1g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 100mg 33%
Sodium 950mg 39%
Potassium 434mg 12%
Total Carbohydrate 50.5g 16%
Dietary Fiber 2.0g 8%
Sugars 3.2g
Protein 28.4g 56%

detailed view...

how is this calculated?

Lamb Pasta Casserole

Recipe #110963 | 1 hour | 10 min prep | add private note

By: ellie_
Feb 12, 2005

We enjoyed this simple pasta casserole that's a great way to use up some leftover ricotta cheese and other things we usually have on hand. I think this would also work well using ground beef. Adapted from Bon Appetit (June 1981)

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350-degrees F.
  2. 2
    Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
  3. 3
    In a large skillet saute lamb, onion and garlic over medium high heat until lamb is brown and onions are tender (10 min). Pour off excess fat.
  4. 4
    Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
  5. 5
    While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
  6. 6
    Stir in lamb mixture and ricotta cheese.
  7. 7
    Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Lamb Pasta Casserole recipes

Ask the community

Browse similar recipes by category

Featured Reviews for This Recipe

From: JennifARGH

On Aug 20, 2005

Instead of the mushroom soup (didn't have any at the time, and my Mum doesn't like mushrooms...) I used a big can of vegetable soup. Wonderful, and adds a few more vegies in your day. I also used dried onion. Chopping an onion for only a portion of it in one dish is a bit of a waste.

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Barb Gertz

    On Feb 24, 2005

    Great comfort food,we really enjoyed this recipe, DH keep saying this is so good as he took his third helping. Made it just like the recipe said using Lamb, but used regular Cream of Mushroom soup. Thank you Ellie for another yummy recipe.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Dr. Jenny

    On Apr 5, 2008

    DH and I had this for dinner last night. It was tasty, but I thought it needed a little more flavor. DH experimented using cumin in his. We both used extra parm on top of the casserole. I used one small onion and 3 cloves of garlic, otherwise I followed the directions as stated.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: flower7

    On Jan 19, 2007

    This was really good and very easy too. I used elbow pasta as I had it on hand. Otherwise made to the recipe except I added a little extra pepper and some extra parmesan on top of the casserole. Used an 11x7 dish which had plenty of room in it. Thanks for the recipe ellie!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 4 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved