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Garten’s baked rigatoni with lamb ragù comes full of unbelievable taste — nevertheless it’s a number of work.
Anneta Konstantinides/Insider
The wealthy sauce has that comforting, conventional Italian style due to the carrots and different greens, and the rigatoni noodles are good for capturing a pleasant serving to of ragù with each single chunk.
I made this dish for a gaggle of pals who undoubtedly thought the pasta was well worth the wait.
“The dish jogged my memory of a cross between bolognese and a baked ziti!” my good friend Sara mentioned. “Undoubtedly a labor of affection however, to somebody not cooking, extremely value it!”
My sous chef Zach additionally beloved the style, though he did not agree that it was value the additional effort within the kitchen.
“As Prue would say on ‘The Nice British Bake-off,’ it was well worth the energy — however I would not say it was well worth the time,” he mentioned. “Whereas it was undoubtedly enjoyable cooking it, I feel you may genuinely make a dish that was 90% nearly as good with simply specializing in the ragù and broiling the pasta, versus totally baking it.”
Subsequent time I make this dish, I will be taking Garten’s tip to make the ragù a day prematurely — which you’ll refrigerate earlier than baking and serving.
Get the full recipe for Ina Garten’s baked rigatoni with lamb ragù here.
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