Forest Mushroom 'Bolognese' with Rigatoni
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.
Nutritional facts
Protein
23g
Carbs
78g
Calories
800kcal
Fat
44g
Ingredients
Veg, Tomatoes, Whole, Canned, Italian, Rigatoni, Crimini Mushroom, Heavy Cream, Shiitake Mushrooms, Canola and Olive Oil Blend, Parmesan Cheese, Ricotta Cheese, Shallot, Onion, Kosher Salt, Extra Virgin Olive Oil, White Wine, Porcini Mushroom Powder, Garlic, Tomato Paste, Basil, Sugar, Thyme, Black Pepper, Crushed Red Pepper, Bay Leaf
Contains milk, wheat, cereals containing gluten.
Reviews
4.4
Based on 1596 reviews
Caitlin · 09/20/26
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About Marc Forgione
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.
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