Nickeys Pasta And Lamb Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NIKKI'S PERFECT PASTITSIO



Nikki's Perfect Pastitsio image

My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.-Nikki Tsangaris, Westfield, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

2-1/2 cups uncooked penne pasta
2 tablespoons butter, melted
1 cup grated Parmesan cheese
1-1/2 pounds ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded Parmesan cheese, divided
BECHAMEL SAUCE:
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
2 large eggs, beaten

Steps:

  • Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

Nutrition Facts : Calories 332 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.

BAKED RIGATONI WITH LAMB RAGù



Baked Rigatoni with Lamb Ragù image

"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 18

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced carrots (3 large)
2 cups (1/2-inch) diced fennel, cored (1 medium)
1 pound ground lamb
1 tablespoon minced garlic (3 cloves)
1 tablespoon whole fennel seeds, roughly chopped
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, such as San Marzano
2 1/2 cups dry red wine, such as Chianti or Côtes du Rhône, divided
1 teaspoon dried oregano, crushed with your hands
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound rigatoni, such as De Cecco
2 extra-large eggs
2/3 cup heavy cream
1 pound fresh salted mozzarella, divided
1/2 cup freshly grated Italian Parmesan cheese

Steps:

  • Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
  • Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
  • In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
  • Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

LAMB PASTA CASSEROLE



Lamb Pasta Casserole image

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)

Provided by ellie_

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

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 8 ounces 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

Steps:

  • 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.

Nutrition Facts : Calories 600.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 98.4, Sodium 643.3, Carbohydrate 47.4, Fiber 2, Sugar 2.8, Protein 27.4

More about "nickeys pasta and lamb casserole recipes"

PASTITSIO (GREEK PASTA BAKE) - FEASTING AT HOME
Dec 25, 2023 Step 4: Assemble: Add the cooked pasta to the Bolognese sauce and mix. Pour into a large greased casserole dish (9×13) or 12-inch oven …
From feastingathome.com
  • Start the lamb bolognese: heat oil in a large heavy bottom pot or dutch oven over medium high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula. Cook 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any fat. Splash with the red wine and cook until evaporated, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.
  • While this is simmering, boil the pasta water and make the béchamel sauce. Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil into a smooth paste and cook for 60 seconds. Whisk in 1 cup milk until smooth and thickened, then immediately, add the remaining 1 1/2 cups milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.


PASTITSIO PASTA CASSEROLE - GREEK LASAGNA WITH LAMB
Sep 4, 2018 Cook pasta, drain and rinse with cold water. Cool the pasta down and stir in the beaten eggs and 1 teaspoon salt. Meanwhile, sauté the onions …
From all-thats-jas.com
  • Cook pasta in salted water according to directions on the package. Drain and rinse with cold water. Cool the pasta down and stir in the beaten eggs and 1 teaspoon salt.
  • Meanwhile, melt the butter in a large skillet. Add the onions and sauté until translucent. Add the ground lamb and cook with the onions until browned, breaking it down to crumble. Stir in the tomato sauce, cinnamon, oregano, cumin, and salt and pepper to taste. Simmer for 5 minutes.
  • Scoop half of the pasta into the bottom of your prepared dish. Sprinkle with 1 cup of the cheese. Pour the meat mixture to create an even layer and sprinkle with a cup of cheese. Add the remaining pasta on top of the meat and sprinkle with another cup of cheese! Top with the béchamel sauce and sprinkle with the remaining cheese.


GREEK LAMB STEW WITH ORZO PASTA RECIPE (LAMB GIOUVETSI)
Place the orzo in an oven tray (without the bay leaf), along with the meat and sauce, and mix using a spatula. Cover the tray with aluminum foil and bake for 30 minutes at 180 degrees Celsius.
From mygreekdish.com


NIGELLA LAWSON'S GREEK LAMB STEW | VIDEOS | NIGELLA LAWSON
May 4, 2020 Nigella Lawson's Greek Lamb Stew Posted on the 4th May 2020. Nigella teaches us how to make one of her weekend favourites; her hearty Greek lamb stew with pasta. …
From nigella.com


GREEK-STYLE LAMB CASSEROLE | WOMEN'S WEEKLY FOOD
Aug 24, 2022 Studded with olives and zested with lemon, this tender Greek-style lamb casserole makes a satisfying, savoury supper. In cooler weather, there’s nothing more satisfying than tucking in to a big bowl of a hearty stew or …
From womensweeklyfood.com.au


NICKEYS PASTA AND LAMB CASSEROLE RECIPES
Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes. Nutrition Facts : Calories 600.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 98.4, Sodium 643.3, …
From tfrecipes.com


SLOW-COOKER LAMB AND PASTA | NIGELLA'S RECIPES
Tip the chopped tomatoes straight into the bowl of lamb mince, and then divide 500ml/2 cups of water between the empty cans to swill out any remaining tomatoey juices. Then also pour into the slow-cooker pot, stirring briefly.
From nigella.com


BEST GREEK PASTITSIO RECIPE - DIANE KOCHILAS
Toss the pasta with a little of the béchamel. Spread half of it on the bottom of the prepared baking pan. Pour in meat sauce, spreading evenly over pasta. Sprinkle with 1 – 2 tablespoons grated cheese. Make a second layer of the pasta. Pour …
From dianekochilas.com


GREEK-STYLE LAMB CASSEROLE - CANADIAN LIVING
May 16, 2011 Heat Dutch oven over medium-high heat; cook lamb, garlic, allspice, cinnamon and pepper, breaking up lamb with spoon, until lightly browned, about 10 minutes. Stir in …
From canadianliving.com


PASTA AND GROUND LAMB CASSEROLE (PASTITSIO)
Strain the lamb through a fine-mesh strainer, reserving the drippings. 2. Return 2 tablespoons of the reserved lamb drippings, 1 of the onions, and 1/2 teaspoon salt to the skillet and cook over medium heat until softened, 5 to 7 minutes.
From americastestkitchen.com


ONE POT MEDITERRANEAN GROUND LAMB PASTA
Oct 27, 2019 How to make Mediterranean Ground Lamb Pasta. Cook the ground lamb and veggies. Pour olive oil into a large pot or dutch oven over medium high heat. Add ground lamb, sliced mushrooms and diced onions. …
From whitneybond.com


LEFTOVER LAMB PASTITSIO - MRS JONES'S KITCHEN
Mar 29, 2023 My recipe tips. Cook the pasta for a minute less than the instructions on the packet to avoid overcooked, mushy pasta.; To make a smooth sauce – whisk the milk in a little at a time, making sure all the milk is …
From mrsjoneskitchen.com


TRADITIONAL LANCASHIRE HOTPOT - NICKY'S KITCHEN SANCTUARY
Aug 26, 2020 Remove the lamb, then soften the onions in the same pan and add the lamb back in. Stir in flour, then pour in stock. Add a couple of bay leaves, a good sprinkling of salt and pepper and a good splash of Worcestershire …
From kitchensanctuary.com


GREEK PASTITSIO (BAKED PASTA WITH GROUND BEEF
Jan 29, 2019 Step 5: Briefly rinse the pasta with cold water, drain and transfer about two-thirds into a greased casserole dish. Add the grated cheese and gently mix or shake to distribute evenly. Add the grated cheese and gently mix or …
From thehungrybites.com


ITALIAN LAMB RAGU (RAGU DI AGNELLO) - INSIDE THE RUSTIC …
Mar 29, 2021 Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl (photos 1 & 2). Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in …
From insidetherustickitchen.com


PASTA AND LAMB CASSEROLE (PASTITSIO) RECIPE - EPICURIOUS
Nov 19, 2008 Preparation. Make meat sauce: Step 1. Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes.
From epicurious.com


Related Search