Baked Rigatoni with Beef Ragu

When I’m planning a meal that needs to feel a little special but still work for my family, I regularly turn to my Ina Garten cookbooks. Her recipes are comforting yet elevated enough for special occasions without being overly complicated.

This baked rigatoni immediately stood out when I was searching for a Valentine’s Day meal for my husband and kids. It’s an approachable dish that smells incredible while it’s cooking and works just as well for a special occasion as it does for a Sunday dinner.

Why I Love This Recipe

What’s not to love? This is the kind of meal that feels like an occasion without being fussy. It’s hearty, cozy, and universally loved, which is exactly what you want when feeding a family on a holiday (and why I picked it).

The original recipe calls for lamb, but my kids prefer beef because it’s familiar. It still feels elevated and rich, just a little more approachable for our table.

One of the best parts? You can make it ahead. I assembled everything up to the baking step and kept it in the refrigerator overnight. After a full morning at the rink, all I had to do was bring it to room temperature and bake. Done.

And the aromas while this cooks is absolutely incredible. Garlic, herbs, red wine — it makes the whole house feel warm and welcoming.

Recipe Credit

This recipe comes from Modern Comfort Food by Ina Garten. It’s also available on her website, Barefoot Contessa. As always, her recipes are clear, dependable, and worthy of repeating.

Ina Garten’s Modern Comfort Food cookbook on the counter with ingredients for baked rigatoni ragu arranged beside it

Notes From My Kitchen

A few small tweaks for our family:

I omitted the fennel (I know…) but my husband isn’t a fan.
The original recipe calls for lamb, but I used ground beef instead since it’s a more familiar flavor for my kids. It worked beautifully and still felt rich and hearty.
I used red wine (Chianti), noting the lengthy cook time so the alcohol cooks off. The wine adds great flavor without overpowering the dish.
I kept the red pepper flakes since the amount is minimal and adds just a gentle warmth.
I paired this with a simple side salad and garlic rosemary bread. I made the bread myself largely because I’m cooking through my cookbooks and documenting it here. That said, store-bought works perfectly well. This is not the moment to overcomplicate a meal.
To make things easier on Valentine’s Day, I assembled the entire dish up to the baking step and refrigerated it overnight. Before baking, I let it sit out briefly to take the chill off, then baked as directed.