Baked Rigatoni Pomodoro with Whipped Ricotta

by Larry and Marc Forgione

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High Fat

High Protein

Vegetarian

Soy Free

Contains Nuts

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

Nutritional facts

Protein

34g

Carbs

83g

Calories

930

Fat

52g

Ingredients

Basil PestoVeg, Tomatoes, Whole, Canned, ItalianExtra Virgin Olive OilOnion PowderGarlic PowderBlack PepperGarlicFennel SeedLemon ZestOnionKosher SaltRigatoniRicotta CheeseCrushed Red PepperBasilPanko BreadcrumbsItalian ParsleyParmesan Cheese

Reviews

4.4

Based on 1416 reviews

Ann Marie Riccio · 03/11/25

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About Larry and Marc Forgione

At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.