Ina Garten’s Baked Rigatoni With Lamb Ragù is made with rigatoni pasta, ground lamb, carrots, fennel, onions, garlic, fennel seeds, tomato paste, crushed tomatoes, red wine, oregano, red pepper flakes, eggs, heavy cream, mozzarella, and Parmesan cheese. This hearty Baked Rigatoni recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
This Baked Rigatoni With Lamb Ragù Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 6 to 8 cups good seafood stock
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- ½ cup small-diced shallots (2 large)
- ½ cup chopped fennel, cored
- ½ cup seeded and small-diced poblano pepper
- 2 teaspoons minced garlic (2 cloves)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon saffron threads
- ½ teaspoon crushed red pepper flakes
- 1½ cups Italian Arborio rice (10 ounces)
- 1 cup dry white wine, such as Pinot Grigio
- ½ cup crème fraîche
- Kosher salt and freshly ground black pepper
- 16 ounces very good fresh lump crabmeat, picked through for shells
- 1 cup frozen peas, defrosted
- Minced fresh chives and freshly grated lemon zest, for serving
How To Make Baked Rigatoni With Lamb Ragù?
- Cook the vegetables and lamb: Heat the olive oil in a medium heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and fennel, and sauté for 10 minutes until the vegetables begin to brown. Add the lamb, garlic, and fennel seeds; cook for 8 minutes, breaking up the lamb, until it’s no longer pink.
- Make the ragù sauce: Stir in the tomato paste, crushed tomatoes, 2 cups (480ml) of the red wine, oregano, red pepper flakes, 1 tablespoon of salt, and 1 teaspoon of black pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 40 minutes. Stir occasionally. Off the heat, add the remaining ½ cup (120ml) of red wine.
- Cook the pasta: Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil, add 2 tablespoons of salt, and cook the rigatoni according to package instructions until barely al dente. Drain.
- Prepare the pasta mixture: In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella and add it to the pasta. Add the lamb ragù, 2 teaspoons of salt, and 1 teaspoon of black pepper, then toss everything together.
- Assemble the dish: Transfer the pasta mixture to a 10 × 14 × 2-inch (25 × 35 × 5cm) baking dish. Sprinkle with Parmesan. Slice the remaining mozzarella and arrange it on top.
- Bake: Bake for 40 to 45 minutes, until the sauce is bubbling and some of the pasta is crispy on top.
- Serve: Serve the baked rigatoni hot.
Recipe Tips:
- Brown the Vegetables Well: Cook the onion, carrots, and fennel until they are browned. This gives the sauce a deep, rich flavor.
- Simmer With a Partly Covered Lid: Keep the lid partly on when simmering the sauce. This thickens the sauce while keeping in moisture.
- Undercook the Pasta: Cook the rigatoni slightly less than al dente. This keeps it from getting too soft when baked.
- Use Fresh Mozzarella: Fresh mozzarella melts best and makes the dish creamy. Grate half into the pasta and slice the rest for the top.
- Let It Rest: After baking, let the dish sit for 5-10 minutes. This makes the sauce thicker and the flavors blend together nicely.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Baked Rigatoni With Lamb Ragù cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the dish cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 350°F (175°C). Place the leftover rigatoni in an oven-safe dish, cover it with aluminum foil, and bake for 20-25 minutes or until heated through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 851
- Total Fat: 41.2g
- Saturated Fat: 19.8g
- Cholesterol: 176.3mg
- Sodium: 604.7mg
- Potassium: 815mg
- Total Carbohydrate: 79g
- Dietary Fiber: 9g
- Sugars: 13.9g
- Protein: 44.7g
Try More Ina Garten Recipe:
- Ina Garten Fresh Crab & Pea Risotto
- Ina Garten Brussels Sprouts Pizza Carbonara
- Ina Garten Shellfish & Chorizo Stew
- Ina Garten Baked Cod With Garlic & Herb Ritz Crumbs
- Ina Garten Seared Salmon With Spicy Red Pepper Aioli
Ina Garten Baked Rigatoni With Lamb Ragù
Description
Ina Garten’s Baked Rigatoni With Lamb Ragù is made with rigatoni pasta, ground lamb, carrots, fennel, onions, garlic, fennel seeds, tomato paste, crushed tomatoes, red wine, oregano, red pepper flakes, eggs, heavy cream, mozzarella, and Parmesan cheese. This hearty Baked Rigatoni recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the vegetables and lamb: Heat the olive oil in a medium heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and fennel, and sauté for 10 minutes until the vegetables begin to brown. Add the lamb, garlic, and fennel seeds; cook for 8 minutes, breaking up the lamb, until it’s no longer pink.
- Make the ragù sauce: Stir in the tomato paste, crushed tomatoes, 2 cups (480ml) of the red wine, oregano, red pepper flakes, 1 tablespoon of salt, and 1 teaspoon of black pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 40 minutes. Stir occasionally. Off the heat, add the remaining ½ cup (120ml) of red wine.
- Cook the pasta: Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil, add 2 tablespoons of salt, and cook the rigatoni according to package instructions until barely al dente. Drain.
- Prepare the pasta mixture: In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella and add it to the pasta. Add the lamb ragù, 2 teaspoons of salt, and 1 teaspoon of black pepper, then toss everything together.
- Assemble the dish: Transfer the pasta mixture to a 10 × 14 × 2-inch (25 × 35 × 5cm) baking dish. Sprinkle with Parmesan. Slice the remaining mozzarella and arrange it on top.
- Bake: Bake for 40 to 45 minutes, until the sauce is bubbling and some of the pasta is crispy on top.
- Serve: Serve the baked rigatoni hot.
Notes
- Brown the Vegetables Well: Cook the onion, carrots, and fennel until they are browned. This gives the sauce a deep, rich flavor.
- Simmer With a Partly Covered Lid: Keep the lid partly on when simmering the sauce. This thickens the sauce while keeping in moisture.
- Undercook the Pasta: Cook the rigatoni slightly less than al dente. This keeps it from getting too soft when baked.
- Use Fresh Mozzarella: Fresh mozzarella melts best and makes the dish creamy. Grate half into the pasta and slice the rest for the top.
- Let It Rest: After baking, let the dish sit for 5-10 minutes. This makes the sauce thicker and the flavors blend together nicely.
Ina Garten Baked Rigatoni With Lamb Ragù