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
- onion
- garlic
- Crimini mushrooms
- ground lamb
- cinnamon, oregano, allspice and cloves
- fresh thyme
- tomatoes
- red wine
- penne pasta
- Asiago and Fontina cheeses
- breadcrumbs
How hungry does reading that list make you!? 😉
Recipe Tips
- 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.
What makes a comfort food a comfort food? Find out here and get more of my favorite comforting recipes (pictured below).
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
Ingredients
- 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
Instructions
- 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.
Ari Eats
This looks like a staple to try out as winter is quickly approaching. I'm getting carb cravings already!
valentina
Awesome. Hope you try it! 🙂
Mahy
I love lamb and pasta combined and your recipe looks absolutely scrumptious! It's calling my name! I can't wait to try this, thanks for sharing! 🙂
valentina
Thank you! Hope you love it as much as I do! 🙂
Elizabeth
Oh my goodness this sounds like utter perfection! I am a big fan of mac and cheese and this takes it to a whole new level. Gorgeous!
valentina
Thanks so much, Elizabeth. Enjoy!
Diana
Such a gorgeous dish! I will definitely try this sometime soon, I was meant to make a gratin for a while now but never got to it. But adding lamb and mushrooms sounds very delicious
valentina
Thanks Diana. Yes, I love lamb and mushrooms together! 🙂
Sarah
What a gorgeous looking dish!! I'll definitely have to save this recipe and try it out ASAP! Thanks for sharing 🙂
valentina
Hope you do. Thanks, Sarah!
Deb|EastofEdenCooking
With all these rainy days we have been craving comfort food. I'm thinking this would be a great make ahead recipe. Having this flavorful dinner ready to pop in the oven would make for a wonderful day!
valentina
Deb, I love things like this on a rainy day. You are so right! Enjoy. 🙂
David
Lamb, as you know, is a favorite of mine! And Mark's too. Can't waut to try this - have some ground lamb from a local gardener!
valentina
How great that you can get lamb from someone you know! Hope you and Mark both love this. (I did!) 😉
David
This is on tomorrow night's menu! Can't wait!
valentina
Hope you love it, David! And thank you! 🙂
David
I meant to get back to you and tell you that this was fantastic, Valentina! Perfect comfort for the soul and chilled desert temperatures! Hope you have a great Christmas!
valentina
Thanks so much for reporting back about this recipe, David. SO HAPPY you enjoyed it! I love this one. 🙂 Happy Holiday's to you & Mark! Cheers! XOXO