Moroccan Spiced Lamb Baked Penne with Harissa
Penne tossed in a rich lamb and tomato sauce scented with ras el hanout, cinnamon and harissa, folded with chickpeas, then baked under melted mozzarella and feta until bubbling and golden. Warming, savory and a little smoky-hot.
- Prep
- 25 min
- Cook
- 1 hr 5 min
- Wait
- 10 min
- Total
- 1 hr 40 min
- Makes
- 1 baking dish (8 generous servings)
Steps
Before you start
- Preheat the oven only when the sauce is nearly done (step 6); the full recipe takes about 1 hour 40 minutes.
- Harissa brands vary a lot in heat. Start with the lower amount of 3 tablespoons, taste the sauce, and add more at the end if you like.
- Grate the mozzarella and crumble the feta before you start cooking so assembly is quick.
- Undercook the pasta by 3 minutes; it finishes cooking in the oven and will otherwise turn mushy.
Boil water
- Fill a 6-quart (6 L) pot with about 4 quarts (4 L) water and add 1 tablespoon kosher salt.
- Cover and bring to a boil over high heat while you start the sauce.
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Ready when: Large rolling boil
Brown the lamb
- Heat the olive oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until shimmering.
- Add the lamb, break it into chunks, season with 1 teaspoon salt and the pepper, and cook 7–8 minutes, stirring only occasionally, until deeply browned with crisp edges.
- Spoon off all but 2 tablespoons of the fat.
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Ready when: No pink remains and the bottom of the pan has browned bits
Tip: Don't stir constantly; letting the lamb sit gives it better browning and flavor.
Soften the vegetables
- Reduce heat to medium.
- Add the onion and carrot and cook 6–7 minutes, scraping up browned bits, until the onion is soft and translucent.
- Stir in the garlic and cook 30 seconds until fragrant.
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Ready when: Onion is translucent and soft; garlic smells fragrant but is not browned
Toast spices and paste
- Add the ras el hanout, cinnamon, tomato paste and harissa.
- Stir constantly for 2 minutes until the paste darkens to brick red and the spices smell toasty.
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Ready when: Paste darkens to brick red and smells toasty
Tip: If the pan looks dry or sticks, add a splash of the stock.
Simmer the sauce
- Stir in the crushed tomatoes, stock and honey.
- Bring to a simmer, then lower the heat and cook partially covered 20 minutes, stirring occasionally, until thickened and slightly reduced.
- Stir in the chickpeas and cook 5 minutes more.
- Taste and add salt (about ½ teaspoon) or extra harissa as needed.
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Ready when: Sauce coats a spoon and a trail left by the spoon holds for a second
Tip: The sauce should be slightly loose; the pasta will absorb liquid in the oven.
Cook the penneOven 400°F / 205°C
- While the sauce simmers, cook the penne in the boiling water for 3 minutes less than the package directions (usually 8–9 minutes), until flexible but quite firm in the center.
- Drain well and do not rinse.
- Position a rack in the center of the oven and preheat to 400°F (200°C).
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Ready when: Pasta bends but has a firm, chalky center when bitten
Tip: Undercooking is essential; fully cooked pasta turns soft after baking.
Combine and assemble
- Add the drained penne to the sauce and stir until every piece is coated.
- Transfer to a 9×13-inch (23×33 cm) baking dish and spread evenly.
- Scatter the mozzarella over the top, then the feta.
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Ready when: Pasta is evenly coated and the cheese covers the surface
Tip: Set the dish on a rimmed baking sheet to catch any bubbling-over sauce.
Bake coveredOven 400°F / 205°C
- Cover tightly with foil (lightly oiled or sprayed underneath to prevent cheese sticking).
- Bake at 400°F (200°C) for 20 minutes until the edges are bubbling.
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Ready when: Sauce is bubbling at the edges
Brown the topOven 400°F / 205°C
- Remove the foil and bake 10–12 minutes more, until the cheese is melted with golden-brown spots.
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Ready when: Cheese is melted and golden in spots; sauce bubbles around the edges
Tip: For extra browning, broil 1–2 minutes, watching closely.
Rest and serve
- Let the pasta rest 10 minutes so the sauce thickens and slices hold together.
- Sprinkle with parsley and mint (if using) and serve.
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Ready when: Sauce no longer runs when a spoonful is lifted out
Good to know
Tips
- Pour off excess lamb fat after browning; leaving it all makes the sauce greasy.
- Taste the sauce before assembling; it should be slightly over-seasoned because the pasta will mellow it.
- Harissa heat and saltiness vary; choose a mild brand if serving children and pass extra at the table.
- Serve with a crisp cucumber-tomato salad and lemon wedges to cut the richness.
Make ahead
"Make the sauce up to 3 days ahead and refrigerate. Cook the pasta and assemble the dish up to 24 hours ahead, cover and refrigerate; bake covered 30 minutes (from cold), then uncovered 12–15 minutes until hot in the center (165°F / 74°C)."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: airtight up to 4 days. Freezer: up to 3 months, wrapped well or in portions; thaw overnight in the fridge. Reheat covered at 350°F (175°C) for 20–25 minutes, or microwave single portions with a splash of water until steaming hot (165°F / 74°C)."
Substitutions
- ground lamb → ground beef (80% lean) or ground turkey. Beef works closely; with turkey add an extra tablespoon of olive oil since it is leaner.
- ras el hanout → 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground ginger, ½ teaspoon turmeric and ¼ teaspoon cayenne. Approximates the warm blend if you can't find it.
- feta cheese → goat cheese or additional mozzarella. Goat cheese keeps the tang; mozzarella makes it milder.
- dried penne rigate → rigatoni or ziti. Cook to the same undercooked stage.