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
- 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
Instructions
- 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.
- 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.
- 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.
- Flavor Enhancement: Remove ragù from heat and incorporate remaining red wine, allowing ingredients to harmonize.
- Pasta Preparation: Preheat oven to 175°C (350°F). Simultaneously, boil salted water and cook rigatoni until just before al dente, then drain completely.
- Creamy Mixture: Whisk eggs and cream, then fold in cooked pasta and grated mozzarella, ensuring thorough coating.
- Combining Components: Fold lamb ragù into pasta mixture, seasoning with additional salt and pepper. Mix until evenly distributed.
- Baking Assembly: Transfer to a baking dish, generously sprinkle Parmesan cheese, and arrange remaining mozzarella slices on top.
- Final Cooking: Bake for 40-45 minutes until sauce bubbles and pasta edges become crispy and golden.
- 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