105 minutes
A hearty and comforting baked pasta dish featuring rigatoni with a flavorful lamb ragù, topped with mozzarella and Parmesan cheese.
tablespoons
Yellow Onion, chopped
cups
Carrots, diced
cups
Fennel, diced, cored
cups
Ground Lamb
0 lb
Garlic, minced
tablespoons
Fennel Seeds, roughly chopped
tablespoons
tablespoons
0 oz
cups
Dried Oregano, crushed
teaspoons
Red Pepper Flakes, crushed
teaspoons
to taste
Black Pepper, freshly ground
to taste
0 lb
each
cups
Salted Mozzarella, fresh
0 lb
Italian Parmesan Cheese, freshly grated
cups
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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