Why You’ll Love This Recipe

I love Baked Orecchiette with Lamb alla Materana because I get a satisfying combination of tender, savory lamb, chewy orecchiette, and a rich, rustic tomato sauce in every bite. Rosemary, garlic, and red wine give the ragu plenty of depth, while sharp Pecorino and a crisp, golden top add a salty finish.

I also appreciate how forgiving this dish is. I simmer the lamb until it falls apart, boil the orecchiette until just firm, and let the oven bring everything together, so I get a slow-cooked flavor with mostly hands-off time and one baking dish to serve from.

Another reason I keep this recipe in my rotation is its flexibility. I can make the ragu days ahead, use lamb shoulder or ground lamb, and bake it for Sunday dinners, holidays, or cold evenings when I want something warming.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Lamb Ragu

2 tablespoons olive oil
1 1/2 pounds (680 g) boneless lamb shoulder, cut into 1-inch cubes, or 1 pound ground lamb
1 small yellow onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
3/4 cup dry red wine
1 can (28 ounces) crushed or whole peeled tomatoes, crushed by hand
1 cup low-sodium chicken or lamb broth, plus more as needed
2 sprigs fresh rosemary
1 bay leaf
1/4 teaspoon red pepper flakes, optional
Salt and freshly ground black pepper, to taste

For the Pasta

12 ounces (340 g) dried orecchiette
1 tablespoon salt, for the pasta water
1/2 cup reserved pasta water, as needed

For Assembly

1 cup freshly grated Pecorino Romano, divided
1 cup shredded mozzarella or scamorza, optional
1/3 cup dry breadcrumbs or panko
2 tablespoons olive oil, plus more for greasing the dish
2 tablespoons chopped fresh parsley

For Serving

Extra grated Pecorino Romano
Fresh parsley or mint
Crusty bread
A simple bitter greens salad

Directions

I pat the lamb dry with a paper towel and season it generously with salt and pepper. I heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
I brown the lamb in two batches for 6 to 8 minutes per batch, turning occasionally, until deeply golden on all sides. I take care not to crowd the pot, so the meat browns instead of steams. I transfer it to a plate.
I reduce the heat to medium and add the onion, carrot, and celery to the pot. I cook for 6 to 8 minutes, stirring occasionally, until softened. I add the garlic and cook for 30 seconds until fragrant.
I stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly. I pour in the red wine and scrape up the browned bits from the bottom of the pot, then simmer for 3 to 4 minutes until the wine has reduced by about half.
I return the lamb and any juices to the pot. I add the tomatoes, broth, rosemary, bay leaf, and red pepper flakes, and bring everything to a boil.
I reduce the heat to low, partially cover the pot, and simmer gently for 1 hour to 1 hour 15 minutes, stirring occasionally, until the lamb is very tender and shreds easily. I add a splash of broth if the sauce becomes too thick.
I remove the rosemary stems and bay leaf. I shred the lamb into bite-sized pieces with two forks, directly in the pot, and simmer for 5 more minutes. I taste and adjust the salt and pepper.
While the ragu finishes, I preheat the oven to 400°F (200°C) and lightly oil a 9×13-inch baking dish.
I bring a large pot of salted water to a boil and cook the orecchiette for 3 minutes less than the package directions, so it’s still quite firm. Orecchiette often takes 12 to 15 minutes, so I taste it to check. I reserve about 1/2 cup of the pasta water, then drain the pasta well.
I add the drained orecchiette to the ragu along with half of the Pecorino and a splash of pasta water, and toss gently until every piece is coated. I take care to keep the sauce slightly loose, since the pasta absorbs liquid as it bakes.
I spoon half of the pasta into the baking dish, sprinkle with half of the mozzarella, if using, and add the rest of the pasta. I top with the remaining mozzarella and Pecorino.
In a small bowl, I toss the breadcrumbs with the 2 tablespoons of olive oil and the parsley and scatter them over the top.
I bake uncovered for 20 to 25 minutes until the sauce is bubbling, the cheese is melted, and the crumbs are golden. I let the pasta rest for 10 minutes so the sauce settles, then serve warm with extra Pecorino and fresh herbs.

Servings and Timing

I get approximately 6 to 8 generous servings from this recipe.

Servings: 6–8
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Rest time: 10 minutes
Total time: About 2 hours 15 minutes

The exact cooking time depends on the cut of lamb and my oven, so I check that the meat shreds easily and the sauce is bubbling rather than relying only on the clock.

Variations

Ground Lamb Version: I use 1 pound of ground lamb and simmer the ragu for 30 to 40 minutes for a quicker weeknight dish.
Peperoni Cruschi Topping: I crumble crispy dried Senise peppers, a Basilicata specialty, over the top for a smoky, sweet crunch, or use a pinch of smoked paprika as a substitute.
Cacioricotta Version: I replace some of the Pecorino with ricotta salata or cacioricotta for a milder, more traditional southern Italian flavor.
Lighter Version: I skip the mozzarella and use a lighter hand with the oil and cheese.
Beef or Pork Version: I use beef chuck or pork shoulder in place of the lamb and cook it the same way.
Gluten-Free Version: I use gluten-free pasta and gluten-free breadcrumbs, and cook the pasta for 3 minutes less than the package directions.

Storage/Reheating

I prefer eating Baked Orecchiette soon after baking because the cheese is at its gooiest and the pasta is at its best texture when freshly made.

If I have leftovers, I let the pasta cool slightly, then cover the dish tightly or transfer portions to airtight containers and refrigerate them promptly. I keep it refrigerated for up to 4 days.

For reheating, I cover a portion with foil and warm it in a 350°F (175°C) oven for 15 to 20 minutes until heated through, adding a splash of broth if it looks dry. I can also reheat an individual portion in the microwave, covered loosely, in short intervals.

I can make the lamb ragu up to 3 days ahead and refrigerate it. The flavor deepens overnight, which makes assembly quick on the day I bake.

I can freeze the ragu for up to 3 months and thaw it overnight in the refrigerator. I can also freeze the baked or unbaked pasta, tightly wrapped, for up to 2 months, thawing it overnight before baking or reheating.

FAQs

What is orecchiette?

Orecchiette means “little ears” in Italian, and the pasta is a small, concave disc from Puglia and Basilicata. Its shape cups ragu and bits of meat, so each bite is full of sauce.

Why is this dish called alla Materana?

Matera is a historic city in Basilicata, in southern Italy, known for its ancient cave dwellings and rustic cooking. Lamb, Pecorino, and simple pasta are staples of the region, so I’ve built this recipe around those flavors, though versions vary from cook to cook.

What cut of lamb works best?

I like boneless lamb shoulder, since it has enough fat and connective tissue to turn silky during a long simmer. Bone-in shoulder or lamb shanks work too, and I shred the meat off the bones before adding the pasta.

Do I need to cook the orecchiette first?

Yes. I boil it until firm, about 3 minutes short of al dente, so it finishes cooking in the oven without turning soft or mushy.

Can I use fresh orecchiette?

Yes. Fresh orecchiette cooks in about 3 to 4 minutes, so I boil it for just 1 to 2 minutes before tossing it with the ragu and baking.

Conclusion

Baked Orecchiette with Lamb alla Materana is one of my favorite ways to turn simple pasta and a humble cut of lamb into a rich, rustic, and deeply satisfying meal. Tender lamb, chewy orecchiette, and bubbling Pecorino come together for a dish that feels special but takes hardly any effort.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Conclusion

Ingredients

Instructions

Notes

Nutrition