Festive Baked Rigatoni with Pomegranate Molasses and Walnuts
A Persian-inspired baked pasta that layers rigatoni with a spiced ground beef sauce brightened by pomegranate molasses, topped with toasted walnuts and a creamy yogurt sauce. The tangy-sweet pomegranate and earthy walnuts create a festive dish that's both comforting and complex, perfect for holiday tables.
- Prep
- 25 min
- Cook
- 40 min
- Wait
- 15 min
- Total
- 1 hr 20 min
- Makes
- 1 baking dish (6 servings)
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Bring a large pot of salted water to a boil for the pasta
- Have all ingredients measured and the beef browned before you begin assembling
Toast the walnuts
- Heat a dry skillet over medium heat.
- Add the chopped walnuts and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a plate and set aside.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Watch carefully—walnuts burn quickly. If they darken too much, they'll taste bitter.
Brown the beef
- In the same skillet over medium-high heat, add the ground beef and cook for 6–7 minutes, breaking it up with a wooden spoon, until no pink remains and the meat is browned.
- Drain off excess fat, leaving about 2 tablespoons in the pan.
- Check that the internal temperature reaches 160°F (71°C) using an instant-read thermometer.
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Ready when: Meat is brown with no visible pink, has released its juices, and registers 160°F (71°C) on an instant-read thermometer
Tip: Break the beef into small, evenly-sized pieces as it cooks so it browns evenly rather than clumping. Use a thermometer to ensure it reaches the safe temperature of 160°F (71°C).
Build the sauce base
- Add the diced onion and minced garlic to the beef and cook over medium heat for 3–4 minutes, stirring often, until the onion is soft and translucent and the garlic is fragrant.
- Stir in the tomato paste and cook for 1 minute to deepen its flavor.
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Ready when: Onion is soft and translucent; tomato paste is slightly darkened
Tip: Cooking the tomato paste briefly removes its raw taste and concentrates its flavor.
Add spices and pomegranate
- Stir in the cinnamon, cumin, and allspice, stirring constantly for 30 seconds until fragrant.
- Pour in the pomegranate molasses and beef broth, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce is reduced by about one-third and tastes rich and slightly tangy.
- Season with salt and pepper to taste.
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Ready when: Sauce is glossy, reduced, and coats the back of a spoon; flavors are balanced and bright
Tip: Don't skip the simmering step—it concentrates the flavors and melds the spices into the sauce.
Cook the pasta
- While the sauce simmers, bring the large pot of salted water to a rolling boil.
- Add the rigatoni and cook according to the package directions until just al dente (usually 9–11 minutes).
- Drain in a colander, reserving 1 cup (240 ml) of pasta cooking water, and do not rinse.
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Ready when: Pasta is tender but still has a slight bite when you bite into a piece
Tip: Save the starchy pasta water—it helps the sauce cling to the pasta and creates a silkier texture.
Combine pasta and sauce
- Add the drained rigatoni to the beef sauce along with ½ cup (120 ml) of the reserved pasta water.
- Toss gently but thoroughly until the pasta is evenly coated.
- If the mixture seems too thick, add more pasta water a splash at a time.
- Stir in the toasted walnuts and reserve the remaining for topping.
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Ready when: Pasta is evenly coated and slides easily in the pan; sauce is creamy but not soupy
Tip: Combine the pasta while both are still warm so the pasta absorbs the sauce flavor.
Prepare the yogurt topping
- In a small bowl, whisk together the Greek yogurt and ½ cup (50 g) of the grated Parmesan until smooth and creamy.
- Season with a pinch of salt and pepper.
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Ready when: Mixture is smooth and uniform with no lumps
Tip: The yogurt adds a cool, tangy contrast to the spiced meat sauce and helps keep the top moist.
Assemble the bakeOven 375°F / 190°C
- Preheat the oven to 375°F (190°C) if you haven't already.
- Butter the 9×13-inch baking dish.
- Transfer the pasta mixture to the prepared dish and spread it in an even layer.
- Dollop the yogurt mixture across the top and gently spread it into an even layer (it doesn't need to be perfect—the pasta will show through in places, which is fine).
- Sprinkle the remaining Parmesan and reserved toasted walnuts evenly over the top.
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Ready when: Topping is evenly distributed with visible walnuts and cheese
Tip: Don't over-spread the yogurt topping—leaving some pasta visible prevents it from drying out.
Bake until goldenOven 375°F / 190°C
- Bake uncovered at 375°F (190°C) for 25–30 minutes, until the top is lightly golden brown and the edges are bubbling gently.
- The pasta should be hot throughout and the cheese should be melted.
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Ready when: Top is light golden brown; edges bubble gently; internal temperature is 165°F (74°C)
Tip: If the top browns too quickly before the pasta is hot, loosely cover with foil for the last 10 minutes.
Rest and garnish
- Remove the baking dish from the oven and let it rest for 5 minutes.
- Scatter the fresh parsley over the top if using, and serve warm directly from the dish or portion onto individual plates.
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Ready when: Dish has stopped actively bubbling; is cool enough to handle
Tip: Resting prevents the pasta from falling apart when portioned and allows the sauce to thicken slightly.
Good to know
Tips
- If you can't find pomegranate molasses at your grocery store, look for it in Middle Eastern or Persian markets, or order online—it's worth seeking out for its unique tangy-sweet depth.
- For a spicier version, add ½ teaspoon cayenne pepper to the spice mix or a pinch of red pepper flakes when browning the onions.
- This dish pairs beautifully with a simple green salad dressed with lemon and olive oil, or with fresh herbs like mint and cilantro scattered over the top.
- The pasta can be prepared 1 hour in advance and gently reheated in a 300°F oven before assembling the dish, which is helpful if you're planning ahead for a dinner party.
Make ahead
You can prepare the beef sauce up to 2 days ahead; store it covered in the refrigerator. Cook the pasta al dente and toss with a tablespoon of olive oil; store separately. Assemble the baking dish up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake from cold, adding 5–10 minutes to the baking time.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven covered with foil for 15–20 minutes, or in the microwave in a covered dish, stirring halfway through. The dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Substitutions
- pomegranate molasses → 2 tablespoons pomegranate juice concentrate plus 1 tablespoon red wine vinegar, mixed together. This approximates the tangy-sweet profile of pomegranate molasses; use the same amount as the original.
- full-fat Greek yogurt → sour cream or crème fraîche. Both add tang and creaminess; use the same amount. The flavor will be slightly more sour.
- walnuts → toasted slivered almonds or pine nuts. These provide a similar crunch and toasted flavor, though almonds are milder and pine nuts are more buttery.
- beef broth → chicken broth or vegetable broth. Use the same amount; beef broth adds deeper flavor, but either of these will work and create a lighter sauce.
