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    Baked Rigatoni with Lamb Ragù

    clock-icon105 minutes
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    Pixicook editorial team

    A hearty and comforting baked pasta dish featuring rigatoni with a flavorful lamb ragù, topped with mozzarella and Parmesan cheese.

    Ingredients for Baked Rigatoni with Lamb Ragù

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Olive Oil

    tablespoons

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    Yellow Onion, chopped

    cups

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    Carrots, diced

    cups

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    Fennel, diced, cored

    cups

    Substitute chevron-down

    Ground Lamb

    0 lb

    Substitute chevron-down

    Garlic, minced

    tablespoons

    Substitute chevron-down

    Fennel Seeds, roughly chopped

    tablespoons

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Crushed Tomatoes

    0 oz

    Substitute chevron-down

    Dry Red Wine

    cups

    Substitute chevron-down

    Dried Oregano, crushed

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes, crushed

    teaspoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Rigatoni

    0 lb

    Substitute chevron-down

    Eggs

    each

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Salted Mozzarella, fresh

    0 lb

    Substitute chevron-down

    Italian Parmesan Cheese, freshly grated

    cups

    Substitute chevron-down

    How to Make Baked Rigatoni with Lamb Ragù

    1. Sauté Vegetables

    Heat olive oil in a medium heavy-bottomed pot or Dutch oven over medium heat. Sauté chopped onion, diced carrots, and fennel for about 10 minutes until softened.

    2. Brown Lamb and Add Spices

    Add ground lamb, minced garlic, and roughly chopped fennel seeds. Cook for 8 minutes, breaking up the lamb as it browns.

    3. Add Tomato Paste and Simmer

    Stir in tomato paste, crushed tomatoes, 2 cups of dry red wine, crushed oregano, red pepper flakes, kosher salt, and freshly ground black pepper. Simmer partly covered for 40 minutes.

    4. Cook and Coat Pasta

    Cook rigatoni in salted boiling water until al dente. Whisk together eggs and heavy cream. Toss cooked pasta with the egg and cream mixture.

    5. Combine Pasta with Lamb Mixture

    Combine pasta with lamb mixture and half of the grated mozzarella. Season with additional salt and black pepper to taste.

    6. Bake the Rigatoni

    Transfer the mixture into a baking dish. Top with remaining sliced mozzarella and freshly grated Parmesan cheese. Bake at 350 degrees Fahrenheit for 40 to 45 minutes.


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