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:
4 out of 5
4
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this recipe to a friend.
Sort by 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
LexCity
,London
August 10, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
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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
Review 2 for Baked Penne with Lamb, Eggplant and Fontina
5 out of 5
5 out of 5
MarianW
,Pittsford
,NY
October 31, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Pasta just melts in your mouth
October 31, 2011
Like another review noted, this recipe does take a bit of time to prepare but it's worth it. We just enjoyed this while watching Sunday's football games. The casserole is rich and creamy and all the flavors just melt in your mouth. I did use a bit more cheese and I might use a bit more fresh rosemary next time. This is a real keeper. I imagine it would be great for a party as there is not much to do at the end. Enjoy!
Pros: Appearance, Will Make Again, crowd pleaser
Review 3 for Baked Penne with Lamb, Eggplant and Fontina
5 out of 5
5 out of 5
tbraith
Tuckahoe, NY
December 30, 2010
Would You Recommend? Yes
-1point
0of 1found this review helpful.
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Perfect Winter Meal
December 30, 2010
This meal takes some time and effort to make, but it's worth it. Definitely a crowd pleaser for an occasion.