F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Lasagna-Style Baked Pennette with Meat Sauce
© James Baigrie

Lasagna-Style Baked Pennette with Meat Sauce

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 10
  • MAKE-AHEAD
  • STAFF-FAVORITE

This hearty, meaty baked pasta is chef Tom Valenti's ultimate make-ahead meal. "It's actually better the next day," he says. "I always make more than I think we'll need—and we always eat all of it."

  1. 1 pound pennette or ditali
  2. 1/4 cup extra-virgin olive oil
  3. 1 large onion, finely chopped
  4. 1 pound ground lamb
  5. 1 pound ground veal
  6. One 28-ounce can diced tomatoes, drained
  7. 1 tablespoon tomato paste
  8. 2 teaspoons chopped marjoram
  9. 2 tablespoons chopped flat-leaf parsley
  10. Salt and freshly ground pepper
  11. 1 stick unsalted butter
  12. 3/4 cup all-purpose flour
  13. 1 quart whole milk
  14. 2 large egg yolks
  15. 1 cup freshly grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 350°. In a large pot of boiling water, cook the pasta until al dente. Drain well.
  2. In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until 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, 10 minutes. Remove from the heat and stir in the diced tomatoes, tomato paste, marjoram and parsley. Season with salt and pepper. Transfer to a large bowl.
  3. In a large saucepan, melt the butter. Add the flour and cook over moderate heat, whisking, 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 from the heat and whisk in the egg yolks and the Parmigiano-Reggiano. Stir all but 1 1/2 cups of the sauce into the meat mixture along with the pasta and season with salt and pepper. Spoon the pasta into a 3-quart baking dish. Spread the reserved 1 1/2 cups of sauce on top.
  4. Bake the pasta in the center of the oven for about 30 minutes, until bubbling. 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.
Make Ahead The recipe can be prepared through Step 3 and refrigerated overnight. An additional 30 minutes of cooking time may be necessary. Serve With Escarole and radicchio salad.

Suggested Pairing

Plummy, rich, full-bodied Italian red.

You Might Also Like

Ratings

Average Rating

(10)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.