Once our pasta was hot and bubbling, with that beautiful crust on top, we knew it was time to eat.
We took the baking dish out of the oven and sprinkled some parsley on top before serving it to our very excited — and hungry — friends, who thought it had been worth the wait.
The rich sauce had that comforting, traditional Italian taste thanks to the carrots and other vegetables — and it was packed with flavor. And the rigatoni noodles were perfect for capturing a nice helping of ragù with every single bite.
"The melted mozzarella on top of the lamb ragù added the perfect amount of creamy cheesiness, and the lamb was melt-in-your-mouth cooked to perfection," my friend Tyler said. "The sauce was so good."
"The dish reminded me of a cross between bolognese and a baked ziti!" my friend Sara added. "Definitely a labor of love but, to someone not cooking, highly worth it!"
My sous chef Zach also loved the taste, although he didn't agree that it was worth the extra effort.
"As Prue would say on 'The Great British Bake-off,' it was worth the calories — but I wouldn't say it was worth the time," he said. "While it was definitely fun cooking it, I think you could genuinely make a dish that was 90% as good with just focusing on the ragù and broiling the pasta, versus fully baking it."
The cooking process for Garten's baked rigatoni was definitely long, and I agree with Zach that the lamb ragù would make an incredible sauce even without the extra baking time in the oven. But one great thing about this dish is that Garten says you can actually make most of it a day in advance. Just follow all the steps for the ragù and refrigerate it, then bake it just before serving the next day.
And if you don't mind spending a lot of time in the kitchen, a few glasses of red wine and Garten's cooking Spotify playlist will definitely help the time go faster (I speak from experience).
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March 27, 2021 at 06:04PM
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I made Ina Garten's cheesy baked pasta with ragu sauce, and she's right — it's the perfect comfort food - Insider
"Sauce" - Google News
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