Ina Garten’s Enchanting Lamb Ragu Rigatoni Recipe: Homestyle Magic

When you take a bite of this hearty lamb ragu rigatoni, rich flavors dance across your palate like a culinary symphony.

Tender lamb slowly simmers in a robust tomato sauce, creating depth that lingers with every forkful.

The pasta captures the savory sauce in its ridged tubes, ensuring a perfect balance of meat and carbohydrates.

Inspired by classic Italian cooking techniques, this dish brings rustic comfort to your dinner table.

Aromatic herbs and slow-cooked meat transform simple ingredients into an extraordinary meal.

Warm, satisfying, and packed with Mediterranean influences, this recipe promises to become a favorite in your rotation.

You’ll love how easily this restaurant-quality dish comes together with just a few simple steps.

Serving Suggestions for Ina Garten’s Pasta Casserole

• Pair with Fresh Salad: Complement the rich, hearty lamb ragu with a crisp green salad dressed in a light vinaigrette to balance the dish's robust flavors.
• Add Crusty Bread: Serve alongside warm, crusty Italian bread to soak up the delicious sauce and enhance the overall dining experience.
• Wine Pairing Perfection: Choose a medium-bodied red wine like Chianti or Sangiovese to match the lamb's depth and the tomato-based sauce's intensity.
• Garnish with Herbs: Sprinkle fresh chopped basil or parsley on top just before serving to add a bright, fresh note and visual appeal to the baked rigatoni.

How to Store Ina Garten’s Meaty Rigatoni Bake

• Refrigerate Wisely: Store leftover baked rigatoni in an airtight container in the refrigerator for up to 4 days. Ensure the dish cools completely before sealing to prevent moisture buildup.
• Freeze for Future Meals: Transfer individual portions to freezer-safe containers and freeze for maximum 3 months. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn and maintain flavor intensity.
• Reheat with Care: Thaw overnight in the refrigerator before reheating. Warm in the oven at 350°F, covered with foil for 15-20 minutes to retain moisture and restore original texture. Add a splash of additional red wine or broth to refresh the sauce.
• Prep Ahead Strategy: Assemble the entire dish up to the baking stage and refrigerate for 24 hours before cooking. This technique allows flavors to meld and creates an even more delicious meal. Remove from refrigerator 30 minutes before baking to ensure even heating.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 480 kcal

Servings: 6

What Goes into Ina Garten’s Baked Rigatoni with Lamb Ragu

• Olive Oil: Provides a rich, smooth base for sautéing and enhancing overall dish depth.
• Onion, Carrots, Fennel: Create a robust vegetable foundation with sweet and earthy undertones.
• Garlic, Fennel Seeds: Adds aromatic complexity and warm Mediterranean-inspired notes.
• Red Pepper Flakes: Introduces a subtle, zesty heat to elevate the sauce's character.

• Ground Lamb: Delivers rich, succulent flavor with deep meaty complexity.
• Tomato Paste: Concentrates and intensifies the sauce's tomato essence.
• Crushed Tomatoes: Provides a bright, tangy sauce base with authentic rustic texture.
• Red Wine: Adds sophisticated depth and helps tenderize the meat.

• Rigatoni: Sturdy pasta shape perfect for holding hearty sauce.
• Eggs, Cream: Create a silky, luxurious binding for the pasta mixture.
• Mozzarella, Parmesan: Deliver creamy, tangy cheese layers with irresistible golden-brown crust.
• Salt, Black Pepper: Balances and enhances all ingredients' natural flavors.
• Oregano: Introduces classic Mediterranean herb note to complete the dish.

Gear Up for Ina Garten’s Meaty Pasta Bake

• Heavy-bottomed pot or Dutch oven: Essential for cooking vegetables and lamb with even heat distribution.
• Large pot: Perfect for boiling pasta to al dente perfection.
• Large mixing bowl: Ideal for combining pasta, eggs, cream, and cheese.
• 10 × 14 × 2-inch baking dish: Crucial for assembling and baking the rigatoni.
• Whisk: Great for blending eggs and cream smoothly.
• Grater: Needed to shred mozzarella and Parmesan cheese.
• Colander: Handy for draining cooked pasta.
• Wooden spoon or spatula: Useful for stirring and breaking up lamb while cooking.

Step-by-Step: Ina Garten’s Rigatoni Ragu Assembly

Hearty Lamb Pasta Feast

• Vegetable Symphony Sautéing tender lamb with aromatic vegetables creates a rich foundation for this comforting dish. Gently cook onions, carrots, and fennel until they develop golden edges, releasing deep flavor profiles.
• Sauce Transformation Blend crushed tomatoes, red wine, and herbs into a luxurious sauce. Allow the mixture to simmer slowly, developing complex layers of taste that will infuse every pasta bite with Mediterranean warmth.
• Pasta Preparation Boil rigatoni until just shy of fully cooked, ensuring a perfect texture after baking. The pasta will continue absorbing flavors during the final cooking stage.
• Creamy Mixing Stage Combine pasta with silky eggs and cream, creating a luscious base. Fold in grated mozzarella and the robust lamb sauce, ensuring every piece is generously coated with rich goodness.
• Baking Magic Transfer the pasta mixture into a spacious baking dish. Top with fresh mozzarella slices and a sprinkle of Parmesan, creating a golden, crispy exterior that promises delicious texture.
• Final Transformation Bake until the edges bubble and the top turns beautifully golden brown. The result will be a stunning centerpiece that combines rustic Italian comfort with elegant presentation.

Variations to Spice Up Ina Garten’s Lamb Rigatoni

• Swap lamb for ground beef, turkey, or plant-based alternatives to match your dietary preferences and create unique flavor profiles.
• Replace red wine with beef broth or chicken stock if you prefer a non-alcoholic version that still delivers rich, deep taste.
• Prepare the entire dish up to the baking stage, cover tightly with foil, and refrigerate for 24 hours. Simply bake when ready to serve, adding 10-15 minutes to cooking time.
• Experiment with different cheese combinations like pecorino romano, fontina, or gruyère to elevate the dish's complexity and add personal flair.
• Enhance nutritional value by adding chopped spinach, zucchini, or mushrooms during the vegetable sautéing stage for extra texture and flavor dimensions.

Hearty Ina Garten Baked Rigatoni With Lamb Ragu Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s baked rigatoni with lamb ragu delivers a hearty Italian classic with rich, comforting flavors. Succulent lamb melds perfectly with pasta, promising a memorable meal for home chefs craving authentic Mediterranean cuisine.

---

Ingredients

Scale 1x2x3x

• 1½ cups (10 oz / 283 g) Italian Arborio rice
• 16 oz (454 g) fresh lump crabmeat, picked through for shells
• 6 to 8 cups (1.4 to 1.9 L) seafood stock
• 1 cup (240 mL) dry white wine, such as Pinot Grigio
• ½ cup (75 g) small-diced shallots (2 large)
• ½ cup (75 g) chopped fennel, cored
• ½ cup (75 g) seeded and small-diced poblano pepper
• 1 cup (140 g) frozen peas, defrosted
• 2 tsps (10 g) minced garlic (2 cloves)
• 1 tsp (1 g) fresh thyme leaves
• 2 tbsps (28 g) unsalted butter
• 2 tbsps (30 mL) good olive oil
• ½ cup (120 mL) crème fraîche
• ½ tsp (1 g) saffron threads
• ½ tsp (1 g) crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• Minced fresh chives and freshly grated lemon zest, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Vegetable and Lamb Foundation: Caramelize onions, carrots, and fennel in olive oil over medium heat (180°C / 350°F) until golden-brown, approximately 10 minutes.
2. Meat Integration: Add ground lamb, garlic, and fennel seeds to the vegetable base. Cook and break down meat until thoroughly browned and no pink remains.
3. Ragù Development: Introduce tomato paste, crushed tomatoes, red wine, oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer partially covered for 40 minutes, stirring occasionally.
4. Flavor Enhancement: Remove ragù from heat and incorporate remaining red wine, allowing ingredients to harmonize.
5. Pasta Preparation: Preheat oven to 175°C (350°F). Simultaneously, boil salted water and cook rigatoni until just before al dente, then drain completely.
6. Creamy Mixture: Whisk eggs and cream, then fold in cooked pasta and grated mozzarella, ensuring thorough coating.
7. Combining Components: Fold lamb ragù into pasta mixture, seasoning with additional salt and pepper. Mix until evenly distributed.
8. Baking Assembly: Transfer to a baking dish, generously sprinkle Parmesan cheese, and arrange remaining mozzarella slices on top.
9. Final Cooking: Bake for 40-45 minutes until sauce bubbles and pasta edges become crispy and golden.
10. Serving: Rest for 5 minutes after removing from oven, then serve as a luxurious Mediterranean-inspired entrée.

Notes

• Optimize Vegetable Sautéing: Achieve golden-brown caramelization by cooking onions, carrots, and fennel slowly over medium heat for maximum flavor development.
• Master Meat Browning Technique: Break down ground lamb continuously while cooking to ensure even browning and prevent clumping for a rich, textured ragu.
• Wine Integration Trick: Adding wine in two stages – during simmering and at the end – layers complex flavor depths and softens the sauce’s intensity.
• Pasta Texture Perfection: Cook rigatoni just barely al dente before baking, as it will continue cooking in the oven, preventing mushy final texture.

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

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 50 mg