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Spiced Lamb and Mushroom Penne Gratin -- This one-pan meal is rich, hearty, packed with warm flavors and is comfort food at its finest!
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4.50 from 2 votes

Spiced Lamb and Mushroom Penne Gratin Recipe

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!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: unique pasta recipes, comfort food recipes for fall and winter, main courses with lamb
Servings: 8
Calories: 470kcal

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
  • 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
  • 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.

Nutrition

Calories: 470kcal