You are here

Lasagna Style Baked Pennette With Meat Sauce

admin's picture
  Pennette 1 Pound
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, finely chopped
  Ground lamb 1 Pound
  Ground veal 1 Pound
  Canned diced tomatoes 28 Ounce, drained (1 Can)
  Tomato paste 1 Tablespoon
  Chopped marjoram 2 Teaspoon
  Chopped flat leaf parsley 2 Tablespoon
  Freshly ground black pepper To Taste
  Unsalted butter 1⁄2 Cup (8 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Whole milk 1 Quart
  Egg yolks 2 Large
  Freshly grated parmigiano reggiano cheese 1 Cup (16 tbs)
  Salt To Taste

1. Preheat the oven to 350° Bring a large pot of salted water to a boil over high heat. Add thepenneffe and cook the pasta until al dente. Drain well.
2. In a large, deep skillet, heat the olive oil. Add the chopped onion and cook over moderately high heat, stirring occasionally, until the onion is softened, about 4 minutes. Add the ground lamb and veal and cook, stirring to break up the lumps, until the meat is beginning to brown, about 10 minutes. Remove the skillet from the heat and stir in the drained diced tomatoes, tomato paste and chopped marjoram and parsley. Season with salt and black pepper. Transfer to a large bowl.
3. In a large saucepan, melt the butter. Add the flour and cook over moderate heat, whisking constantly, for 2 minutes. Gradually whisk in the milk and cook over moderately high heat, whisking constantly, until the sauce is very thick and boiling, 7 to 8 minutes. Remove the saucepan from the heat and whisk in the egg yolks and the grated Parmigiano-Reggiano cheese. Stir all but 1 1/2 cups of the white sauce into the meat mixture along with the drained pennette and season with salt and black pepper. Spoon the pasta into a 3-quart baking dish. Spread the reserved 1 1/2 cups of white sauce on top.
4. Bake the pasta in the center of the oven for about 30 minutes, until bubbling. Take the pan out of the oven and preheat the broiler. Broil the pasta 8 inches from the heat for about 2 minutes, until the top is browned and bubbling. Let rest for 10 minutes before serving.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6784 Calories from Fat 3223

% Daily Value*

Total Fat 367 g563.9%

Saturated Fat 164.5 g822.3%

Trans Fat 0 g

Cholesterol 1523.7 mg507.9%

Sodium 3327.9 mg138.7%

Total Carbohydrates 543 g181.1%

Dietary Fiber 40.8 g163.2%

Sugars 81.8 g

Protein 329 g657.4%

Vitamin A 256.3% Vitamin C 238.4%

Calcium 168.9% Iron 210.9%

*Based on a 2000 Calorie diet

Lasagna Style Baked Pennette With Meat Sauce Recipe