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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Remove ragù from heat and fold in the remaining 120 milliliters () of red wine, allowing the flavors to meld.
- 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.
- 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.
- Add lamb ragù, an additional 10 grams () of salt, and 5 grams () of black pepper. Toss ingredients until uniformly distributed.
- Transfer the pasta mixture into a 25 × 35 × 5 centimeters (10 × 14 × 2 inches) baking dish. Generously sprinkle Parmesan cheese across the surface.
- Slice remaining mozzarella and arrange elegantly atop the pasta. Place the baking dish in the preheated oven.
- Bake for 40-45 minutes, monitoring until the sauce bubbles vigorously and pasta edges become delightfully crispy.
- 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