Makes 10 hearty servings each approximately 530 calories, 27 grams fat, 41 grams carbs, 3.4 grams fiber, 31 grams protein; 14 WW Points+
1 tablespoon extra-virgin olive oil
3/4 pounds lean ground lamb
3/4 pounds lean ground beef
1 onion, finely chopped
1 teaspoon dried oregano, crumbled
3/4 teaspoon cinnamon
Pinch of ground cloves
Salt and freshly ground pepper
3 cups jarred marinara sauce
1 pound multigrain penne
2.5 cups part skim ricotta
2 large egg yolks
1/2 teaspoon ground nutmeg
1/2 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 350°. Bring a large pot of salted water to a boil.
In a large saucepan, heat the olive oil until shimmering. Add the oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, for 1 minute. Add in meat and onion and cook until the meat is no longer pink and any liquid has evaporated, about 8 minutes.
Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender (USE FOOD PROCESSOR), blend 1/2 of the ricotta with the yolks, nutmeg and 1/4 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
Add the meat ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.