Much like an Italian-American version I once came across, but this recipe uses a combination of ground lamb and Italian sweet sausage.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 1 1/2-quart baking dish with cooking spray.

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  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Stirring occasionally, boil until the pasta cooked is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; pour into the prepared baking dish.

  • Place a skillet over medium heat; crumble the sausage and lamb into the hot skillet. Breaking the meat into small pieces with a wooden spoon, cook and stir the mixture until completely browned, 7 to 10 minutes. Stir in the garlic and cook another 2 to 3 minutes. Drain the fat from the skillet.

  • Pour about half of the tomato sauce over the pasta, then layer with the provolone slices and the meat mixture. Season with the Italian seasoning and crushed red pepper; top with the mozzarella cheese and the remaining tomato sauce. Sprinkle the Parmigiano-Reggiano cheese over the top of the dish.

  • Bake in the preheated oven until hot and bubbly, 25 to 35 minutes.

Nutrition Facts

457 calories; 23.6 g total fat; 72 mg cholesterol; 1475 mg sodium. 31.1 g carbohydrates; 30.4 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/25/2009
This was really good. My husband and I both loved it and I didn't change a thing other than not using red pepper. I do think it would be better to add the Italian seasoning to the meat while cooking next time but otherwise I will keep things the same:) Read More
(5)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/25/2009
This was really good. My husband and I both loved it and I didn't change a thing other than not using red pepper. I do think it would be better to add the Italian seasoning to the meat while cooking next time but otherwise I will keep things the same:) Read More
(5)
Rating: 4 stars
05/01/2009
This turned out ok but it was kind of a waste of ground lamb (you couldn't taste that it was lamb at all. Next time I'll stick with ground beef). The only changes I made were to stir the Italian seasoning and red pepper flakes into the meat mixture and I also added a little ricotta cheese that needed using up. This was a quick and hearty meal on a chilly evening. Thanks! Read More
(5)
Rating: 5 stars
06/25/2009
This was really good. My husband and I both loved it and I didn't change a thing other than not using red pepper. I do think it would be better to add the Italian seasoning to the meat while cooking next time but otherwise I will keep things the same:) Read More
(5)
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Rating: 4 stars
08/24/2013
This was a good ziti recipe. We had some ground lamb given to us by a friend and I couldn't figure out what to do with it. Since this ziti recipe was similar to my own I figured I'd give it a shot. My husband and kids enjoyed this. Read More
(1)