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Baked Penne with Lamb, Eggplant and Fontina

Too many baked pasta dishes turn out dry because the sauce lacks a creamy, binding consistency. This recipe answers that dilemma by dressing the pasta generously in bechamel sauce before layering with eggplant and a savory lamb ragu. The fontina cheese melts and forms a golden crust on top.
Average Customer Rating:
2 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Baked Penne with Lamb, Eggplant and Fontina
Review 1 for Baked Penne with Lamb, Eggplant and Fontina
2 out of 5
2 out of 5
August 10, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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Just do a proper lasagne!
August 10, 2012
We thought it was rather disappointing - the eggplant got completely lost and although the lamb was top quality it didn't really reflect this in the final dish. Stick with a jolly good lasagne!
Cons: Lengthy