Indulge in Garten’s Exquisite Baked Rigatoni with Lamb Ragù
Anneta Konstantinides/Insider
The luscious sauce tantalizes the taste buds with its authentic, comforting flair, thanks to the inclusion of carrots and other vegetables. The rigatoni noodles, designed to effortlessly nestle the ragù, ensure each bite is an explosion of flavor.
I recently prepared this dish for a gathering of friends who unanimously agreed that the pasta was well worth the wait.
“The dish reminded me of a delightful fusion between bolognese and a baked ziti!” my friend Sara exclaimed. “Undoubtedly a labor of love which, to those abstaining from cooking, unquestionably pays off!”
My sous chef, Zach, also relished the taste, although he didn’t concur that it justified the extra effort in the kitchen.
“As Prue would say on ‘The Great British Bake-off,’ it was worth the calories — yet I wouldn’t say it was worth the time,” he remarked. “While it was undoubtedly enjoyable to cook, I genuinely believe you could achieve a dish that’s 90% as exceptional by focusing solely on the ragù and broiling the pasta instead of baking it.”
For my next attempt at this dish, I will follow Garten’s advice to prepare the ragù a day in advance, allowing it to refrigerate prior to baking and serving.
Discover the complete recipe for Ina Garten’s baked rigatoni with lamb ragù here.
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