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Yield 10 servings


  • 1 (8-ounce) package elbow macaroni
  • 1/4 cup plus 2 tablespoons butter or margarine, divided
  • 2 pounds ground lamb
  • 2 small onions, chopped
  • 3 cloves garlic, minced
  • 2 (16-ounce) cans whole tomatoes, undrained and chopped
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 3/4 cup Parmesan cheese, divided
  • 1 large eggplant, peeled and cut into 1/4-inch-thick slices
  • Olive oil
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups warm milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs, beaten
  • 1 (15-ounce) carton ricotta cheese

How to Make It

  1. Cook macaroni according to package directions; drain well, and set aside.

  2. Melt 3 tablespoons butter in a large Dutch oven. Add lamb, onion, and garlic; cook, stirring frequently, until vegetables are tender. Drain off pan drippings; discard.

  3. Add tomatoes, oregano, nutmeg, and cinnamon to Dutch oven. Simmer, uncovered, 40 minutes or until liquid has evaporated; cool.

  4. Add 3 eggs, 1/2 cup Parmesan cheese, and macaroni, mixing well. Spread macaroni mixture into a lightly greased 13- x 9- x 2-inch baking dish.

  5. Brush both sides of eggplant with olive oil. Place on a baking sheet; broil 5 minutes on each side or until golden brown. Layer eggplant slices over macaroni mixture; sprinkle with remaining 1/4 cup Parmesan cheese.

  6. Melt remaining 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly, until thickened and bubbly. Remove from heat.

  7. Gradually stir one-fourth of hot mixture into 4 eggs; add to remaining hot mixture, stirring constantly. Add ricotta cheese; blend well. Pour over eggplant-macaroni mixture. Bake at 325° for 45 minutes. Let stand 10 minutes before serving.

Oxmoor House Homestyle Recipes