A recently made baked rigatoni with lamb ragù impressed friends with its rich flavors, notably the creamy mozzarella on top. While some friends found the effort worthwhile for the taste, others believed a simpler version could achieve similar satisfaction. The cooking process, according to the sous chef, was labor-intensive but benefited from the option to prepare the ragù a day in advance, allowing for convenience without sacrificing flavor when served fresh. This insight provides a balance between necessary effort and rewarded flavors in preparing meals.
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.
The dish reminded me of a cross between Bolognese and a baked ziti! Definitely a labor of love, but to someone not cooking, highly worth it!
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.
You can also make most of the dish a day in advance. Just follow all the steps for the ragù, refrigerate it, and bake it just before serving.
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