Baked Lamb Rigatoni is an exceptional casserole with impeccable, rich flavors and many subtle temptations for the palate. Simply sensational.
Baked Lamb Rigatoni

Baked Lamb Rigatoni
 
Prep time
Cook time
Total time
 
Tomato-Cream sauce is simply made by adding some heavy cream to a basic tomato sauce. Do not boil the sauce once cream is added. Simply stir it into the already cooked tomato sauce just before use.
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 1
Ingredients
  • 4 ounces lamb sausage, crumbled
  • 1 Cup Tomato-cream sauce
  • 6 ounces Parmesan cheese, grated, divided use
  • 2 ounces peas, fresh
  • 2 Cups Rigatoni, cooked
  • 1/3 Cup homemade Ricotta cheese, recipe follows
  • 1 Tablespoon fresh basil, chiffonade
Homemade Ricotta Cheese
  • 1 1/2 Gallons whole milk, not high pasteurized or ultra-high pasteurized*
  • 3 quarts heavy cream
  • 3 quarts buttermilk
  • 2 ounces lemon juice, freshly squeezed and strained
Instructions
  1. Sauté lamb sausage until it is well browned.
  2. In a large saucepan, combine sausage, tomato-cream sauce, 2 ounces. Parmesan cheese, peas and pasta. Bring to boil, stirring so sauce doesn’t scorch.
  3. Pour pasta into casserole dish. Sprinkle with remaining Parmesan cheese; top with dollops of ricotta.
  4. Finish under broiler for 4 minutes or until cheese is melted and lightly browned. Garnish with basil.
Homemade Ricotta Cheese (makes 3 quarts)
  1. In a large saucepan, scald cream and milk; add buttermilk and lemon juice. Reduce the heat to low; simmer about five minutes, stirring, until curdles start to form.
  2. Line large sieve with fine-mesh cheesecloth; place over large bowl.
  3. Drain ricotta in sieve for 2 hours. Discard liquid and chill cheese, covered.**
Notes
* Commercial organic milk sold in the US and Canada is usually ultra-high pasteurized, which removes many of the qualities that produce the finest cheeses. We recommend sourcing locally produced whole milk that is simply pasteurized.
** We suggest dividing the cheese in half and returning half to the cheesecloth in the strainer for continued draining, at least two more hours. The resulting cheese is exceptional for making cannoli filling.

 

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