Baked rigatoni with lamb ragù from Modern Comfort Food (page 134) by Ina Garten

Ingredients

fennel seeds
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dried red pepper flakes
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

molly_utp3qf on May 03, 2026

Not sure it was worth the work… I thought this was lacking in flavor considering all that went into it. Also felt it had too much wine.
courtney_nb7i83 on March 01, 2026

I made this for Valentine’s Day and it did not disappoint. I swapped out lamb for ground beef. The red wine gives it a lot of flavor without overpowering the dish. I assembled this dish up to baking and refrigerated overnight to bake the next day. My family of four ate this up! I paired this with a simple side salad, homemade bread, and a flourless chocolate cake for dessert. Great for special occasions or Sunday dinner.
courtney_nb7i83 on March 01, 2026

I made this for Valentine’s Day and it did not disappoint. I swapped out lamb for ground beef. The red wine gives it a lot of flavor without overpowering the dish. I assembled this dish up to baking and refrigerated overnight to bake the next day. My family of four ate this up!
ginger2212 on December 08, 2024

All the notes for this are spot on. It was VERY good. I don't care much for the taste of lamb so this did a really good job bringing out all the delicious flavors. I agree it needs more cheese and I'm not sure how much the egg helps. I added celery along with the carrot and fennel for more veg. It was a lot of work for the resulting flavor. I would direct your attention to the lamb-stuffed eggplant in Cook like a Pro before this one.
SugarTreeBaking on November 06, 2021

I had high hopes for this recipe, so many delicious ingredients - lamb, red wine, fennel. We were disappointed with the resulting dish. Where the heck was the flavor? Meh - this one won't be repeated.
Rachaelsb on January 11, 2021

Delish. Pure comfort food with great flavor. If we were able to have a large crowd, this would be what I would serve! I can dream:-)
Devons on January 09, 2021

Excellent. Labor-intensive for sure and worth it. Because it is the two of us, I put it into two pans and froze the second one. Agree with Anya review below that more cheese is a good idea. Doubled the amount of Parmesan. Next time I will do more mozzarella and partially freezing it is a great tip. Also reduce the amount of salt to 2/3 and added a bit more red pepper.
anya_sf on January 07, 2021

Made as written except baked at 375 F hoping it would be done faster, and it was done about 5-10 min sooner. Partially froze the mozzarella to make it easier to grate and slice. I think you could just dice the mozzarella rather than grating it. I'm not sure how much difference the eggs made, as the mixture didn't end up very custardy (or even that creamy); the tomato/vegetable sauce was more prominent. My family loved the flavor of this dish, although they wouldn't have minded more cheese.