1. Preheat the oven to 350?. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
2. Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
3. Add the lamb rag? to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving
The moist and fragrant casserole pastitsio combines b�chamel (a sauce of butter, flour and milk), pasta, ground lamb , tomato sauce, cheese, cinnamon and nutmeg. Instead of b�chamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 487 (75%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 2517.4mg||775 %|
|Sodium 98mg||3 %|
|Potassium 225.9mg||6 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.5g|
|Protein 32.4g||46 %|
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Calories per serving: 648
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