Ina Garten Italian Baked Rigatoni With Lamb Ragu

This rich, hearty Ina Garten Italian Baked Rigatoni with Lamb Ragu is made with ground lamb, crushed tomatoes, and ready in 1 hour and 20 minutes. The savory meat sauce bubbles away in the oven under a golden crust of melted cheese. I always look forward to serving this comforting dish on chilly weekend evenings.

Why This Classic Works

I tried making lamb ragu a few times before, but it always turned out a bit dry or bland. Baking the pasta directly in the rich tomato and wine sauce keeps everything incredibly moist.

The secret is letting the ground lamb simmer slowly before combining it with the rigatoni. I learned that adding a generous layer of mozzarella creates the perfect crispy edges when baked.

Ina Garten Italian Baked Rigatoni With Lamb Ragu Ingredients

• 1 lb ground lamb
• 1 lb dried rigatoni pasta
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Ina Garten Italian Baked Rigatoni With Lamb Ragu

1. Brown the Lamb: Heat olive oil in a large pot over medium heat. Add the ground lamb, onion, and garlic, cooking for 8 to 10 minutes until the meat is browned and onions are soft.
2. Simmer the Sauce: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, oregano, salt, and pepper, then simmer uncovered for 30 minutes.
3. Cook the Pasta: Boil the rigatoni in a large pot of salted water until slightly undercooked, about 2 minutes less than the package directions. Drain well.
4. Assemble the Dish: Toss the partially cooked pasta with the warm lamb ragu. Transfer the entire mixture to a 9×13-inch baking dish.
5. Bake to Perfection: Top evenly with shredded mozzarella and Parmesan cheese. Bake at 400°F for 20 minutes until the cheese is melted, bubbling, and golden brown.

Recipe Tips

• Do not overcook the pasta: Boiling the rigatoni slightly less than al dente ensures it holds its shape while baking in the sauce.
• Choose a robust wine: A dry red wine like Chianti or Cabernet Sauvignon adds deep flavor to the lamb sauce.
• Drain excess fat: If the ground lamb releases too much grease, spoon some off before adding the wine to keep the dish balanced.

What To Serve With Baked Rigatoni

A crisp green salad dressed with a sharp lemon vinaigrette cuts through the richness of the lamb and cheese perfectly. I also highly recommend a side of crusty garlic bread to soak up any leftover ragu sauce.

How To Store

Keep leftover baked pasta in an airtight container in the fridge for up to four days. You can also freeze individual portions for up to three months and reheat them in the oven or microwave when needed.

FAQs

Can I use a different type of meat?

Yes, you can substitute ground beef or pork. However, you will lose the distinct earthy flavor that the lamb provides.

Do I have to use red wine?

You can use beef broth instead of wine if you prefer. The wine simply provides a richer, more traditional depth to the sauce.

Can I make this ahead of time?

Assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if cooking straight from the fridge.

What shape of pasta works best?

Rigatoni is ideal because the large tubes catch the thick meat sauce perfectly. Ziti or penne are great alternatives if you cannot find rigatoni.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 620mg
• Total Carbohydrate: 48g
• Protein: 32g

Try More Recipes:

• Ina Garten Italian Spaghetti Aglio e Olio
• Ina Garten Italian Penne alla Vodka
• Gordon Ramsay Italian Lasagne

Ina Garten Italian Baked Rigatoni With Lamb Ragu

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Rich, hearty Ina Garten Italian Baked Rigatoni with Lamb Ragu loaded with ground lamb, crushed tomatoes, and melty mozzarella. Ready in 1 hour and 20 minutes, this comforting pasta bake makes Sunday dinner feel truly special.

Ingredients

• 1 lb ground lamb

• 1 lb dried rigatoni pasta

• 2 tbsp olive oil

• 1 large yellow onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup dry red wine

• 1 (28-oz) can crushed tomatoes

• 1 tsp dried oregano

• 1/2 cup grated Parmesan cheese

• 1 1/2 cups shredded mozzarella cheese

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Brown the Lamb: Heat olive oil in a large pot over medium heat. Add the ground lamb, onion, and garlic, cooking for 8 to 10 minutes until the meat is browned and onions are soft.
• 2. Simmer the Sauce: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, oregano, salt, and pepper, then simmer uncovered for 30 minutes.
• 3. Cook the Pasta: Boil the rigatoni in a large pot of salted water until slightly undercooked, about 2 minutes less than the package directions. Drain well.
• 4. Assemble the Dish: Toss the partially cooked pasta with the warm lamb ragu. Transfer the entire mixture to a 9×13-inch baking dish.
• 5. Bake to Perfection: Top evenly with shredded mozzarella and Parmesan cheese. Bake at 400°F for 20 minutes until the cheese is melted, bubbling, and golden brown.