The Best Ina Garten Baked Rigatoni With Lamb Ragu Recipe Ever

Baked rigatoni with lamb ragù transforms ordinary weeknight dinners into a warm, comforting experience that captures the essence of rustic Italian cuisine.

Bold flavors meld together, creating a symphony of rich, hearty sensations that dance across your palate.

Succulent ground lamb provides a deep, robust foundation for this classic pasta dish.

Aromatic herbs and vegetables intertwine, building layers of complexity that elevate each forkful beyond simple sustenance.

Creamy cheese blankets tender pasta, promising a meal that feels simultaneously sophisticated and deeply satisfying.

Mediterranean influences shine through in every carefully crafted bite, turning an everyday recipe into something extraordinary.

You’ll find this dish transports you straight to a cozy Italian kitchen with its irresistible aroma and soul-warming composition: prepare to be delighted.

Why Ina Garten’s Baked Rigatoni with Lamb Ragu Deserves a Spot on Your Table

• Craft a Flavor-Packed Comfort Meal: This recipe transforms ordinary pasta into an extraordinary dining experience with its rich, deeply layered lamb ragu that delivers intense Mediterranean-inspired flavors in every single bite.
• Master a Restaurant-Quality Technique: Home cooks can easily create a professional-level dish using simple step-by-step methods that develop complex tastes through slow simmering and strategic wine integration, making complex cooking feel surprisingly accessible.
• Enjoy a Crowd-Pleasing One-Dish Wonder: The baked rigatoni combines hearty proteins, creamy cheese, and robust sauce into a single skillet, perfect for family dinners or weekend gatherings where everyone craves a satisfying, warm meal that requires minimal additional side dishes.
• Discover Versatile Cooking Flexibility: This recipe welcomes creative tweaks like substituting lamb with beef or adjusting spice levels, allowing home chefs to personalize the dish while maintaining its fundamental delicious structure and comforting essence.

Everything You Need for Baked Rigatoni with Lamb Ragu

• Lamb: Rich, flavorful meat perfect for a hearty ragu, choose ground lamb with moderate fat content for best taste.
• Garlic: Aromatic ingredient that adds depth and warmth to the meat sauce.

• Onion, Carrots, Fennel: Classic mirepoix-style vegetables that create a sweet and complex flavor base.
• Fennel Seeds: Provides subtle anise-like flavor that complements the lamb perfectly.

• Crushed Tomatoes: Provides rich, tangy base for the ragu sauce.
• Tomato Paste: Concentrated tomato flavor that thickens and enriches the sauce.
• Red Wine: Adds depth and complexity to the sauce, enhances meat flavors.
• Eggs, Heavy Cream: Binding agents that create a creamy, luxurious texture in the pasta dish.
• Mozzarella, Parmesan Cheese: Provides creamy, melty texture and sharp, salty flavor.
• Oregano: Dried herb that adds Mediterranean herb notes to the sauce.
• Red Pepper Flakes: Introduces a mild heat and subtle spiciness.
• Salt, Black Pepper: Essential seasoning to enhance overall flavor profile.

• Rigatoni: Large, ridged pasta that holds sauce well and provides satisfying texture.

How to Prepare Ina Garten’s Lamb Ragu Rigatoni

Step 1: Sauté The Vegetable Base

• Onion
• Carrots
• Fennel

Sauté for 10 minutes until vegetables start browning. Add lamb, garlic, and fennel seeds. Cook 8 minutes, breaking lamb into small pieces until no longer pink.

Step 2: Create The Robust Sauce

• Tomato paste
• Crushed tomatoes
• Red wine
• Oregano
• Red pepper flakes
• Salt
• Black pepper

Bring to boil, then reduce heat. Simmer partially covered for 40 minutes, stirring occasionally. Remove from heat and add remaining red wine.

Step 3: Prepare The Pasta

Preheat oven to 350°F. Boil water with salt. Cook rigatoni until barely al dente. Drain pasta immediately.

Step 4: Blend Pasta Mixture

In large bowl, whisk eggs and cream. Add rigatoni and toss. Grate half the mozzarella and mix in. Add lamb ragu, salt, and pepper. Mix thoroughly.

Step 5: Layer And Assemble

Transfer mixture to baking dish. Sprinkle Parmesan cheese. Slice remaining mozzarella and arrange on top.

Step 6: Bake To Perfection

Bake 40-45 minutes until sauce bubbles and pasta edges crisp.

Step 7: Serve And Enjoy

Serve hot directly from baking dish. Savor the rich, comforting flavors.

Expert Tips for Ina Garten’s Lamb Ragu Dish

• Brown Vegetables Deeply: Caramelize onions, carrots, and fennel to unlock rich, complex flavors that transform the entire ragu base.
• Manage Sauce Consistency: Partially cover the pot while simmering to concentrate flavors and control moisture, creating a thick, luxurious sauce.
• Protect Pasta Texture: Slightly undercook rigatoni before baking to prevent mushiness and ensure perfect al dente texture in the final dish.
• Maximize Cheese Quality: Choose fresh mozzarella for superior melting and creaminess, grating some into the pasta and layering slices on top for a professional finish.
• Allow Flavor Melding: Rest the baked dish for 5-10 minutes after cooking, letting ingredients settle and develop a more harmonious, robust taste profile.

Proper Storage for Ina Garten’s Rigatoni & Ragu

Preserve Freshness: Transfer cooled rigatoni to a vacuum-sealed container, removing as much air as possible to prevent freezer burn and maintain optimal flavor. This method locks in taste and texture better than traditional storage techniques.

Freeze Strategically: Divide remaining ragu into individual portions using freezer-safe glass containers with tight-fitting lids. Label each container with the date and contents, enabling quick identification and preventing food waste. Frozen portions will stay delicious for up to two months when properly sealed.

Reheat with Care: Sprinkle a tablespoon of water or extra marinara sauce over the rigatoni before reheating to prevent dryness. Cover the dish with a damp paper towel when microwaving, or use the oven method at 350°F, ensuring the pasta remains moist and retains its original vibrant flavors.

Lamb Ragu Rigatoni: Twists You’ll Love

• Hearty Beef Variation: Replace lamb with ground beef for a classic, rich flavor profile. Select lean ground beef to maintain a similar texture and reduce excess fat. Brown the beef thoroughly to develop deep, caramelized notes.
• Mediterranean Veggie Fusion: Swap lamb for roasted eggplant and zucchini. Add Mediterranean herbs like basil and thyme. Incorporate crumbled feta cheese for a tangy, creamy element that complements the vegetable base.
• Spicy Chorizo Remix: Substitute lamb with spicy Spanish chorizo sausage. The sausage will infuse robust, smoky flavors into the sauce. Reduce red pepper flakes since chorizo already provides significant heat. Add smoked paprika for extra depth.
• Rustic Goat Cheese Transformation: Use ground goat meat instead of lamb. Blend soft goat cheese into the cream mixture for a unique, tangy undertone. Sprinkle fresh chopped rosemary to enhance the earthy meat flavor.

Ina Garten’s Lamb Ragu Rigatoni: Final Bite

Lamb ragu rigatoni embodies rustic Italian comfort with Ina Garten’s masterful touch.

Hearty Mediterranean flavors dance through each carefully crafted bite.

Complex layers of lamb, wine, and herbs create an unforgettable culinary experience.

Sophisticated yet approachable, this dish bridges home cooking and gourmet preparation.

Cheese-covered pasta promises a memorable meal that connects family and friends around shared plates.

Passionate cooks and dinner guests alike will savor each mouthwatering moment – so share this recipe, comment with your memories, and spread delicious inspiration across your culinary community.

Ina Garten Baked Rigatoni With Lamb Ragu Recipe

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4.8 from 36 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Ina Garten’s baked rigatoni with lamb ragu delivers Mediterranean comfort with rich, hearty flavors. Savory lamb and robust pasta blend perfectly, offering warm, satisfying nourishment you’ll crave from first delicious bite.

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Ingredients

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Seafood and Main Ingredients:

• 16 ounces (454 grams) fresh lump crabmeat, picked through for shells
• 1½ cups (10 ounces / 283 grams) Italian Arborio rice
• 6 to 8 cups (1.4 to 1.9 liters) seafood stock
• 1 cup (240 milliliters) dry white wine, such as Pinot Grigio

Vegetables and Aromatics:

• ½ cup (75 grams) small-diced shallots (2 large)
• ½ cup (75 grams) chopped fennel, cored
• ½ cup (75 grams) seeded and small-diced poblano pepper
• 2 teaspoons (10 grams) minced garlic (2 cloves)
• 1 teaspoon (1 gram) fresh thyme leaves
• 1 cup (140 grams) frozen peas, defrosted

Fats, Seasonings, and Garnishes:

• 2 tablespoons (28 grams) unsalted butter
• 2 tablespoons (30 milliliters) good olive oil
• ½ cup (120 milliliters) crème fraîche
• ½ teaspoon (1 gram) saffron threads
• ½ teaspoon (1 gram) crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• Minced fresh chives and freshly grated lemon zest, for serving

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Instructions

1. Initiate the vegetable and lamb preparation by heating olive oil in a medium heavy-bottomed pot over medium heat (180°C / 350°F). Sauté onions, carrots, and fennel for 10 minutes until they develop a golden-brown caramelization.
2. Incorporate ground lamb, minced garlic, and fennel seeds into the vegetable mixture. Cook for 8 minutes, continuously breaking down the meat until it loses its pink coloration and browns evenly.
3. Create the ragù sauce by stirring in tomato paste, crushed tomatoes, 480 milliliters () of red wine, dried oregano, red pepper flakes, 15 grams () of salt, and 5 grams () of black pepper. Bring the mixture to a rapid boil, then reduce heat and simmer partially covered for 40 minutes, stirring intermittently.
4. Remove ragù from heat and fold in the remaining 120 milliliters () of red wine, allowing the flavors to meld.
5. Preheat the oven to 175°C (350°F). Simultaneously, bring a large pot of water to a rolling boil, adding 30 grams () of salt. Cook rigatoni until barely al dente, then drain thoroughly.
6. In a spacious mixing bowl, whisk eggs and cream until smooth. Gently fold in cooked rigatoni, ensuring complete coating. Grate half the mozzarella and incorporate into the pasta mixture.
7. Add lamb ragù, an additional 10 grams () of salt, and 5 grams () of black pepper. Toss ingredients until uniformly distributed.
8. Transfer the pasta mixture into a 25 × 35 × 5 centimeters (10 × 14 × 2 inches) baking dish. Generously sprinkle Parmesan cheese across the surface.
9. Slice remaining mozzarella and arrange elegantly atop the pasta. Place the baking dish in the preheated oven.
10. Bake for 40-45 minutes, monitoring until the sauce bubbles vigorously and pasta edges become delightfully crispy.
11. Remove from oven and allow to rest for 5 minutes. Serve piping hot, offering a rich, comforting Mediterranean-inspired dish.

Notes

• Bake until cheese turns golden and bubbly, creating a crispy, irresistible topping that seals in all the delicious flavors.
• Allow pasta to rest after removing from oven, letting sauce settle and ingredients meld together for a more intense taste experience.
• Select fresh mozzarella for superior melting and creamy texture, grating some into the mixture and layering slices on top.
• Slightly undercook rigatoni to prevent mushiness during the final baking stage, ensuring perfect pasta consistency.
• Brown vegetables thoroughly to develop deep, complex flavor profiles that elevate the entire dish’s taste and aroma.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 851
• Sugar: 13.9g
• Sodium: 604.7mg
• Fat: 41.2g
• Saturated Fat: 19.8g
• Carbohydrates: 79g
• Fiber: 9g
• Protein: 44.7g
• Cholesterol: 176.3mg