- 4
- 30 mins
Ingredients
- 8 oz. dry rigatoni pasta
- 1 lb. ground lamb
- 1 cup diced onion
- 1 cup halved grape tomatoes
- 2 Tbsp. minced garlic
- 1/2 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- 1 pkg. cream cheese, cubed (8 oz.)
- 2 cups whole milk
- 1/3 cup chopped kalamata olives
- 1/4 cup chopped pepperoncini
- 1 pkg. crumbled feta cheese, divided (6 oz.)
- Salt and black pepper to taste
- Chopped fresh parsley
Preparation
Step 1
Preheat broiler with rack 6–8 inches from element. Coat an 8×8-inch baking dish with nonstick spray.
Cook rigatoni in a large pot of boiling salted water according to package directions; drain.
Brown lamb and onion in a sauté pan over medium-high heat, 5–6 minutes.
Add tomatoes, garlic, cinnamon, and nutmeg and cook until fragrant, about 1 minute.
Stir in cream cheese until melted, 1–2 minutes; add milk. Reduce heat to a simmer; cook sauce until thickened, 5 minutes. Add rigatoni, olives, and pepperoncini to heat through. Stir in half the feta; season with salt and pepper. Pour mixture into prepared dish and sprinkle top with remaining feta.
Broil casserole until cheese is browned, 3–5 minutes. Garnish casserole with parsley.
NOTE: To bring this dish together even faster, cook the rigatoni a day ahead and chill it overnight. It gets reheated when it's added back into the sauce.