Nickeys Pasta And Lamb Casserole Recipes

LAMB PASTA CASSEROLE

Steps:

• Preheat oven to 350-degrees F.
• Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
• In a large skillet saute lamb, onion and garlic over medium high heat until lamb is brown and onions are tender (10 min). Pour off excess fat.
• Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
• While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
• Stir in lamb mixture and ricotta cheese.
• Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.

NICKEY'S PASTA AND LAMB CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of salted water to boil. Cook pasta until barely al dente (see pasta packaging for timing). Then drain and return to the pot.
• Meanwhile, heat the olive oil until shimmering in a large saucepan. Add the lamb, onion, oregano, cinnamon, cloves and a pinch of salt and pepper. Stirring frequently, cook until lamb is no longer pink and liquid is gone.
• Add the marinara sauce and bring to a boil over high heat, stirring occassionally for about 5 minutes.
• In blender, combine 2 cups of ricotta with the egg yolks, nutmeg and 1/2 cup of Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse as you add the remaining ricotta.
• Add the lamb mixture to the pasta; stir to thoroughly combine ingredients. Transfer to a 9x13 casserole.
• Cover the pasta with the ricotta mixture, then top with the remaining Parmigiano-Reggiano.
• Bake for 20 minutes until heated through; then turn on the broiler until the top is golden brown. Let stand for 5-10 minutes before serving.
• FRENCH BREAD: This is how my sister taught me to prepare a delicious crusty French bread -- Place whole (unsliced) french bread loaf in oven at 325 degrees F for 5-10 minutes; remove and slice. Serve with butter or garlic butter on the side).

LAMB CASSEROLE

Steps:

• Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
• Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

LAMB AND BARLEY CASSEROLE

Steps:

• Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
• Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
• Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
• Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
• Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
• Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.