Ground Lamb and Mushroom Penne Gratin is a one-pan meal that’s hearty and rich. Packed with warm flavors, it’s comfort food at its finest. This is definitely one of the best ground lamb and mushroom recipes ever!
Imagine, if you will, the most scrumptious macaroni and cheese ever . . .
Now imagine, adding to it tender ground lamb with delicious warming spices, onions and mushrooms caramelized to perfection — all simmered first in a tomato-wine sauce.
Keep the scenario going, and now picture all of this deliciousness beneath a crispy bread and cheese crust.
One Pan Meal
All made in one pan, you can share this comforting, cozy meal with 8 guests!
Every bite includes a variety of textures; mushroom and ground lamb recipes always offer up a ton of hearty flavor.
Gratin refers to a technique in which ingredients are topped with a browned crust, typically made of breadcrumbs, grated cheese, and butter, or a combination thereof.
This Ground Lamb and Mushroom Penne Gratin recipe is topped with a mixture of cheeses, breadcrumbs and a drizzle of olive oil.
What’s in this recipe?
- olive oil
- Crimini mushrooms
- ground lamb
- cinnamon, oregano, allspice and cloves
- fresh thyme
- red wine
- penne pasta
- Asiago and Fontina cheeses
How hungry does reading that list make you!? 😉
- Gluten-free? You can make this dish gluten-free using brown rice gluten-free Penne and gluten-free breadcrumbs.
- You can also use any pasta shape you like.
Ground Lamb and Mushroom Penne Gratin is a true comfort food.
I hope you enjoy this delicious Ground Lamb and Mushroom Penne Gratin as much as my family and I do.
Spiced Lamb and Mushroom Penne Gratin Recipe
- olive oil for the pan and for drizzling
- 2 cups yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 3 cups Crimini mushrooms washed and dried, roughly chopped
- 1¼ pound ground lamb
- 2 teaspoons ground cinnamon
- 2 teaspoons dried oregano
- 1 teaspoon allspice
- ¼ teaspoon ground cloves
- 1 (28-ounce) can diced tomatoes in tomato juice
- ½ cup dry red wine (Cabernet, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel)
- 2 tablespoons fresh thyme, washed and dried, finely chopped
- 3¾ cups cooked Penne pasta (about 2 cups dry)
- 1 cup grated Asiago cheese, divided
- 1 cup grated Fontina cheese, divided
- 1 cup breadcrumbs
- salt and freshly ground black pepper to taste
- Preheat the oven to 375°F.
- Coat the bottom of a large (approximately 12-inch) oven-safe sauté pan with olive oil. (A cast iron pan is perfect.) Place it over medium heat and add the onions and garlic. Cook until the onions are caramelized and soft, about 15 minutes.
- Add a bit more oil, turn the heat to medium-high and add the mushrooms. Cook, stirring often, until they're golden brown, about 15 minutes.
- Turn the heat back to medium and add the ground lamb, breaking it up into smaller pieces. Cook, stirring from time to time just until it's cooked through, about 7 minutes.
- Sprinkle with salt and pepper, and add the cinnamon, oregano, all spice, and cloves. Mix and let this simmer until it's very aromatic, about 30 seconds.
- Add the tomatoes and wine and stir to blend. Turn the heat to high and bring to a boil. Then reduce the heat to low and simmer gently for about 10 minutes. Mix in the fresh thyme and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
- Add the cooked Penne and ½ cup of each of the two cheeses. Mix so that all of the ingredients are evenly blended together.
- Combine the remaining ½ cup of each cheese with the bread crumbs and sprinkle this mixture on top. Drizzle the entire surface lightly with olive oil.
- Place the pan in the preheated 375°F oven for 30 minutes.
- Remove from the oven and serve.