We all love spaghetti and meatballs, but spaghetti and lamb? Who knew it could be such a perfect match? The spices give this baked spaghetti with lamb great flavor, and the homemade tomato sauce will have you feeling ready to get in line to get a chef’s knife tattoo on your forearm.
It’s so simple to make, and since it serves six, it’s great for hosting a small dinner party, meal prepping, or just having some great leftovers.
Baked Spaghetti with Lamb
Ingredients
Instructions
Add 2 tablespoons of olive oil to a large skillet with raised sides. When it’s hot, add 2 lbs of ground lamb and break it up into smaller pieces. Season with 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon basil, and 2 tablespoons parsley. Mix it to ensure everything is combined.
Add 1 diced onion and 3 cloves minced garlic and stir, cooking until the onions have softened.
Add a 28 oz can of crushed tomatoes and 2 tablespoons tomato paste and mix everything together. Add a small jar of pimientos and stir. Simmer for 20 minutes.
Preheat the oven to 350°F. Cook 1 1/2 lbs of spaghetti according to the instructions on the box, cooking until the pasta is al dente. Strain.
Add the spaghetti to a large baking dish. Add the sauce and spread it out to cover the spaghetti. Top with 1/4 cup of breadcrumbs and 1/2 cup (or more) of Parmesan cheese. Bake at 350°F for 20 minutes.
Plate a portion of the spaghetti and sprinkle with sumac. Enjoy!