Baked Rigatoni Mezzi with Pomodoro and Whipped Ricotta

by Marc Forgione

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Contains Nuts

Vegetarian

If a classic Italian meal is what you're seeking, look no further! Al dente rigatoni mezzi are mixed with classic Pomodoro tomato sauce whipped ricotta then baked for crunchy edges and a creamy center. Topped with basil pesto and toasted Panko bread crumbs mixed with Italian herbs, you can share this dish with even the pickiest eaters in your family, but warning, you just may not want to!

Nutritional facts

Protein

44g

Carbs

134g

Calories

1290

Fat

63g

Ingredients

Basil, Bleached Wheat Flour, Canned Tomatoes, Dextrose, Extra Virgin Olive Oil, Fennel, Garlic, Garlic Powder, Ground Black Pepper, Italian Parsley, Kosher Salt, Lemon Zest, Onion Powder, Panko Bread Crumbs, Parmesan Cheese, Pine Nuts, Red Pepper Flakes, Rennet, Ricotta Cheese, Rigatoni Pasta, Salt, Spanish Onions, Unpasteurised Milk, Yeast

Reviews

4.2

Based on 164 reviews

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About Marc Forgione

Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s The Next Iron Chef at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione’s food is influenced by his experience working with a variety of cuisines for chefs such as his father Larry Forgione (The Godfather of American Cuisine). He has created a modern American style of cuisine with bold flavors and playful touches.