Ina Garten Just Gave Jennifer Garner a New Favorite Recipe and It’s ‘the Best Consolation Food’

Ina Garten and Jennifer Garner are best buds. Garner has been a repeated reader of Garten’s cookbooks since her Alias days. In point, the actress knows Garten’s cookbooks so properly, she has unique classes for her beloved recipes. But the Barefoot Contessa star just gave Garner a new favored recipe, and you require to try out Garten’s baked rigatoni recipe.

Ina Garten says her baked rigatoni recipe is a perfect pick-me-up for the winter blues

Garten shared a shot of her baked rigatoni from her most recent cookbook, Modern Comfort and ease Foods, on Instagram on Jan. 8.

“I’m a tiny cranky these days since it’s cold, it receives dark early, and I can’t see my pals,” she wrote. “My Baked Rigatoni with Lamb Ragù is the great comfort and ease food stuff – it’s someplace involving a bowl of prosperous lamb stew and a cheesy baked pasta. I dare you to be cranky whilst you are having this!”

Garner commented on the publish, declaring it’s about to make it into her repertoire.

“Ok properly, now I have a approach for Sunday!” she wrote.

Garner enjoys to make Garten’s recipes. The Like, Simon alum mentioned in her episode of Barefoot in LA that her center baby, Seraphina Affleck, created her apply Meatball Mondays, for which Garten’s meatball recipe is utilised.

The Cooking for Jeffrey creator replied to Garner’s remark stating, “Yay!! I hope the children like it!! xxxx.”

Similar: Jennifer Garner’s Selfmade Bagel Recipe Combines Ideas From 2 Different Bakers

Ina Garten’s Baked Rigatoni and Lamb Ragù recipe

No doubt, Garner and her three kids wills love the dish. Garten’s recipes are a recurrent staple in Garner’s kitchen. Here’s everything you will need to have to make Garten’s “perfect comfort food” recipe.

Components

• 3 tablespoons superior olive oil
• 1½ cups chopped yellow onion (1 substantial)
• 2 cups (½-inch) diced carrots (3 large)
• 2 cups (½-inch) diced fennel, cored (1 medium)
• 1 pound ground lamb
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon total fennel seeds, approximately chopped
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes, such as San Marzano
• 2½ cups dry crimson wine, these kinds of as Chianti or Côtes du Rhône, divided
• 1 teaspoon dried oregano, crushed with your arms
• ¼ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 pound rigatoni, these as De Cecco
• 2 added-significant eggs
• ²⁄₃ cup major cream
• 1 pound refreshing salted mozzarella, divided
• ½ cup freshly grated Italian Parmesan cheese
• 2 tbsp parsley, minced (optional)

Linked: Is Jennifer Garner a Vegetarian?

How to make Ina Garten’s Baked Rigatoni and Lamb Ragù recipe

To start off this recipe, heat the olive oil in a medium, “heavy-bottomed” pot or Dutch oven more than medium heat. Incorporate the onion, carrots, and fennel, and then sauté for about 10 minutes. Stir often right up until the veggies start off to brown. Subsequent, insert the lamb, garlic, and fennel seeds and cook dinner for 8 minutes. Use a picket spoon to split up the meat, cooking until eventually it is not pink.

Continuing to build the sauce, stir in the tomatoes, tomato paste, 2 cups of wine, oregano, crimson pepper flakes, 1 tablespoon of salt, and 1 teaspoon of pepper. Convey all of this to a boil, and then lessen the heat to a simmer. Partly deal with the pot, and let simmer for 40 minutes to actually let the taste profile create. Stir occasionally. When you take away the pot from the heat, stir in the remaining 1/2 cup of crimson wine.

Although doing this, preheat your oven to 350 degrees, and deliver a massive pot of salted drinking water (2 tablespoons) to a boil. Prepare dinner the rigatoni to hardly al dente, and drain.

In excess of in a massive bowl, whisk the eggs and cream. Insert the al dente rigatoni and toss well. And then, grate the mozzarella on a box grater and increase to the pasta. Subsequent, blend in the lamb ragù, including 2 teaspoons of salt and 1 teaspoon of pepper. Toss effectively.

Transfer all of this to a 10 x 14 x 2-inch baking dish and garnish with Parmesan cheese. Slice the relaxation of the mozzarella and scatter it on major, and then bake for 40 to 45 minutes. You are going to know it is finished when the sauce is very hot and effervescent and some of the pasta on the best seems to be crusty. Garnish with parsley and provide very hot. And voila, convenience meals a la Ina Garten.