CookUnity
meal

Forest Mushroom 'Bolognese' with Rigatoni

chef image

by Marc Forgione

View Profile
meal

This delicious pasta entrée is so hearty that you almost wouldn't believe that it's vegetarian. Fresh cremini, porcini, and shiitake mushrooms are cooked down in a white wine and cream sauce bolstered by creamy ricotta cheese, parmesan, and herbs. Chef combines that mushroom cream sauce with his signature kicked up tomato sauce to create a rich meatless bolognese-style sauce. Al dente rigatoni is the perfect vessel to cling to the rich sauce, and the whole dish is finished with roasted mushrooms for even more umami.

zip code

Nutritional facts

Protein

22g

Carbs

75g

Calories

780

Fat

44g

Ingredients

Veg, Tomatoes, Whole, Canned, Italian, Canola and Olive Oil Blend, Bay Leaf, Extra Virgin Olive Oil, Shiitake Mushrooms, Black Pepper, Garlic, Sugar, Heavy Cream, Onion, Kosher Salt, Shallot, Porcini Mushroom, Ricotta Cheese, Crimini Mushroom, Thyme, Rigatoni, Crushed Red Pepper, Basil, White Wine, Parmesan Cheese

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 1696 reviews

arrow
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Sprinkle top with parmesan cheese

Janis Cortese Tollis · 04/29/25

arrow

More Marc Forgione’s delicious meals

arrow
arrow

About Marc Forgione

chef image

Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.

Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.

You can find Marc Forgione’s meals in...

Similar meals you may like

arrow
arrow