PREP DETAILS

Serves 4

INGREDIENTS

1 pound dried rigatoni

2 tablespoons olive oil

1 pound ground lamb

2 garlic cloves, minced

1 large yellow onion, finely chopped

1 (28-ounce) can crushed tomatoes

1/2 cup water

1/2 teaspoon kosher salt

1 (15-ounce) container ricotta cheese

1 teaspoon dried oregano

8 basil fresh leaves, chopped, plus more for serving

2 cups shredded mozzarella cheese

DIRECTIONS

1. Preheat the oven to 350 F.

2. Bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, about 10 minutes. Drain well and set aside.

3. Heat the olive oil in a large skillet over medium heat. Add the lamb, garlic, and onion and cook, stirring often, until the lamb is browned and the onion is tender, 8 to 10 minutes. Add the crushed tomatoes, water, salt, and dried oregano. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat, and stir in the chopped basil, ricotta and pasta, mixing until evenly combined. Add salt to taste.

4. Transfer the pasta to a 9 x 13 inch baking dish. Sprinkle the shredded mozzarella evenly over top and transfer to the oven.

5. Bake the rigatoni until it’s hot and bubbling, about 40 minutes. Rip up some fresh basil leaves and scatter them over the pasta before serving.

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