Ina Garten Baked Rigatoni with Lamb Ragù

Ina Garten baked rigatoni with lamb ragù takes about 2 hours and ground lamb, fennel and red wine to make a bubbling, cheesy baked pasta dinner. Try this hearty baked pasta recipe for a dinner party or an easy Sunday supper, since it's make-ahead friendly and feeds 8.

Simmer the ragù for the full 40 minutes, because that's when the lamb, fennel and wine melt into one deep sauce. Cut it short and the sauce tastes thin and sharp instead of rich.

Ina Garten wanted a baked pasta that wasn't the usual lasagna, so she built this one around a ragù of lamb, tomatoes and good red wine. Stirring beaten eggs and cream into the rigatoni before baking turns the pasta creamy inside while the top gets crusty.

Source: Modern Comfort Food (2020)

Ina Garten Baked Rigatoni with Lamb Ragù

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

35

minutes

Calories

640

kcal

Tender rigatoni coated in a rich lamb ragù bakes under a blanket of mozzarella and Parmesan. The edges of the pasta turn crisp and browned while the center stays creamy and saucy.

Ingredients

• 3 tablespoons good olive oil
  

• 1 1/2 cups chopped yellow onion (1 large)
  

• 2 cups (1/2-inch) diced carrots (3 large)
  

• 2 cups (1/2-inch) diced fennel, cored (1 medium)
  

• 1 pound ground lamb
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1 tablespoon whole fennel seeds, roughly chopped
  

• 2 tablespoons tomato paste
  

• 1 (28-ounce) can crushed tomatoes, such as San Marzano
  

• 2 1/2 cups dry red wine, such as Chianti or Côtes du Rhône, divided
  

• 1 teaspoon dried oregano, crushed with your hands
  

• 1/4 teaspoon crushed red pepper flakes
  

• Kosher salt and freshly ground black pepper
  

• 1 pound rigatoni, such as De Cecco
  

• 2 extra-large eggs
  

• 2/3 cup heavy cream
  

• 1 pound fresh salted mozzarella, divided
  

• 1/2 cup freshly grated Italian Parmesan cheese
  

Directions

• Brown the vegetables: Heat 3 tablespoons olive oil in a Dutch oven over medium heat, then add the onion, carrots and fennel. Sauté for 10 minutes, stirring now and then, until the vegetables begin to brown.
• Cook the lamb: Add the ground lamb, garlic and chopped fennel seeds to the pot. Cook for 8 minutes, breaking up the lamb with a wooden spoon, until it is no longer pink.
• Simmer the ragù: Stir in the tomato paste, crushed tomatoes, 2 cups of the wine, oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon pepper. Bring it to a boil, lower the heat and simmer partly covered for 40 minutes, stirring occasionally.
• Finish the sauce: Take the pot off the heat and stir in the remaining 1/2 cup of red wine. That last splash keeps the wine flavor bright after the long simmer.
• Boil the rigatoni: Preheat the oven to 350°F and bring a large pot of water to a boil with 2 tablespoons salt. Cook the rigatoni until barely al dente, then drain it, since it keeps cooking in the oven.
• Mix the pasta: Whisk the eggs and heavy cream in a large bowl, then toss in the rigatoni. Grate half of the mozzarella on a box grater, then add it with the lamb ragù, 2 teaspoons salt and 1 teaspoon pepper and toss well.
• Assemble the dish: Transfer the pasta to a 10 x 14 x 2-inch baking dish and sprinkle the Parmesan over it. Slice the remaining mozzarella and arrange it on top.
• Bake and serve: Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve it hot straight from the dish.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 4-sided box grater, Pyrex 9x13 glass baking dish, Cento certified San Marzano tomatoes, 3 cans. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baked rigatoni with lamb ragù ahead of time?

Yes, Ina says you can assemble the whole dish a day in advance and refrigerate it. Bake it just before serving, and since it goes in cold you may need a few extra minutes in the oven.

Can I use beef or sausage instead of ground lamb?

Ground beef works well if you want a milder flavor, and Italian sausage with the casings removed adds extra spice. Keep the fennel seeds either way, because they give the sauce its Italian-sausage-like warmth.

Why are eggs and cream tossed with the pasta?

The eggs and cream bind the rigatoni and sauce together as it bakes. That keeps the pasta creamy inside and helps the top turn crusty instead of drying out.

What kind of red wine should I use for the ragù?

Use a dry red you would happily drink, such as Chianti or a Côtes du Rhône. Cheap wine tastes harsh once it simmers down, so a decent bottle makes a noticeably better sauce.

How should I store and reheat leftovers?

Cover the dish or move leftovers to an airtight container and refrigerate for a few days. Reheat portions in a 350°F oven until hot, since the microwave softens the crusty top.