Photo: Emiliano Vittoriosi
Baked Penne with Lamb, Eggplant and Fontina
21 ingredients
Serves 4.
openrecipes
Too many baked pasta dishes turn out dry because the sauce lacks a creamy, binding consistency. This recipe answers that dilemma by dressing the pasta generously in béchamel sauce before layering with eggplant and a savory lamb ragù. The fontina cheese melts and forms a golden crust on top.
Estimated Nutrition (whole recipe, rough)
1665
Calories
83g
Protein
81g
Fat
144g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplant, each about 1 lb., peeled and cut into 1/2-inch dice
- 2 Tbs. fine sea salt, plus more, to taste
- 5 Tbs. extra-virgin olive oil, plus more for greasing
- 1 large yellow onion, chopped
- 2 large garlic cloves, minced
- 2 tsp. minced fresh rosemary or 1 tsp. crumbled dried rosemary
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 lb. ground lamb
- 1/2 cup dry red or white wine
- 3 Tbs. tomato paste
- 2 cups peeled, seeded and chopped fresh or canned plum tomatoes, with juices
- Freshly ground pepper, to taste
- 1/2 cup low-sodium beef broth
- 2 1/4 cups milk
- 4 Tbs. (1/2 stick) unsalted butter
- 3 Tbs. unbleached all-purpose flour
- Generous pinch of freshly grated nutmeg
- 1/4 tsp. fine sea salt
- 1/4 lb. fontina cheese, shredded
- 2 Tbs. kosher salt
- 3/4 lb. penne
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes