Lamb Pasta Casserole Recipe #110963
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)
by ellie_
1 hour | 10 min prep
SERVES 4 -6
- 3/4 lb ground lamb
- 1/8 cup chopped onion
- 1 clove garlic, chopped
- 1 (10 1/2 ounce) can condensed golden mushroom soup
- 1/4 cup water
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces spaghetti or other pastas, cooked and drained according to package directions
- 1/8 cup butter, melted
- 1/8 cup parmesan cheese, grated
- 1/2 cup ricotta cheese
- Preheat oven to 350-degrees F.
- Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
- 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.
- Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
- While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
- Stir in lamb mixture and ricotta cheese.
- Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.
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5 stars