Rigatoni with Mushroom Bolognese

by Marc Forgione

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High Fat

Nut Free

Vegetarian

This delicious pasta entrée is so hearty that you almost wouldn't believe that it's vegetarian. Fresh cremini mushrooms, porcini, onions, carrots, and bell peppers are cooked together in a fresh tomato sauce to make this rich mushroom Bolognese.

Nutritional facts

Protein

21g

Carbs

96g

Calories

750

Fat

36g

Ingredients

Bay Leaf, Canned Tomatoes, Cavatelli Pasta, Cremini Mushrooms, Extra Virgin Olive Oil, Garlic, Heavy Cream, Parmesan Cheese, Porcini Mushrooms, Ricotta Cheese, Shallots, Shiitake Mushrooms, Sweet Onion, Thyme, White Wine

Reviews

3.5

Based on 308 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.