Rigatoni with Meaty Mushroom Bolognese

Name: Rigatoni with Meaty Mushroom Bolognese
Total time: 30 min
Yield: Serves 4
Ingredients: 6 ounces uncooked rigatoni; 8 ounces 90% lean ground sirloin; 1 tablespoon olive oil; ⅔ cup (1/4-inch) diced carrot; 1 medium red onion, chopped; 1 (8-ounce) package presliced mushrooms; 8 ounces zucchini, cut into 1/2-inch pieces; ¾ teaspoon kosher salt, divided; ¼ teaspoon freshly ground black pepper, divided; 4 garlic cloves, minced; 1 (14.5-ounce) can unsalted diced tomatoes, undrained; 3 tablespoons unsalted tomato paste; ¼ teaspoon crushed red pepper; 2 tablespoons heavy cream; 1 ounce Parmesan cheese, grated and divided (about 1/4 cup)

11 Ratings
11 Reviews

A rich, meaty Bolognese can take hours on the stove, but this savory mushroom version is ready in just half an hour.

By David Bonom

Recipe by Cooking Light December 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:

30 mins

total:

30 mins

Yield:

Serves 4

Nutrition Info

Directions

Step 1
Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.

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Step 2
Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside.
Step 3
Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender. Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

414 calories; fat 14g; saturated fat 5.6g; mono fat 5.9g; poly fat 0.9g; protein 23.9g; carbohydrates 49.5g; fiber 5.2g; cholesterol 51mg; iron 4.2mg; sodium 550mg; calcium 150mg.

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daneanp

07/10/2014

Don't know that I'd serve this to guests, but it was a great weeknight meal. I can't see how anyone would say it lacked flavor. Oh well, to each their own.

westlick7

03/13/2014

I used gluten free pasta and I thought this dish was amazing in flavor. You have just a touch of heat from the red pepper flakes and a nice creamy contrast from the heavy cream and parmesan cheese. It was very satisfying and I loved how veggie-packed this dish is. I cannot wait to have my left-overs tomorrow!

kalee74

02/27/2014

I'm really surprised by all the 5 star reviews. I thought this dish lacked flavor. It was filling but very disappointing. Blah.

LDombeck

01/28/2014

This was tasty and I will definitely make again. I used 9-10 oz of extra lean ground turkey instead of beef and omitted the red pepper flakes. My husband and I just sprinkled some on to our dishes so the kids didn't complain about the spice. I also used almond milk instead of heavy cream b/c I don't eat dairy. It just tasted really homey and comforting.

mandofan

12/05/2013

This was quite tasty and, with a simple side salad, a perfectly filling dinner. Of course it took longer than the suggested CL cooking time - think closer to 1 hour total including cleaning - but that is not that long really. Yep, yummy, pretty easy to make, and a somewhat short time to make overall....what more could you want? :)

Vjenningscpm

12/04/2013

Really great! I love the last minute addition of cream.

sharon1964

12/04/2013

Quick and easy. I had no rigatoni so used Barilla campanelle instead and it worked just as well. Delicious dish on a cold winter night with a glass of red wine. Will use recipe again.

BZsMom

12/03/2013

I also thought this was a great weeknight meal. Not something I would necessarily serve to guests. Lots of veggies, very filling - a "ski weekend" recipe for us! :-)

amco24

12/02/2013

It's amazing. I used 28 oz of tomatoes, a bit more pasta, and about 14 oz of Italian chicken sausage and loved it.

cook1book

11/19/2013

Wonderful mixture of flavors for a cold and windy night. This is a fast prep, just 30 minutes. Served with a Caesar Salad , garlic bread, and delicious wine. Be sure to double the recipe. Absolutely will make again!

Jane1019

11/18/2013

For a quick weeknight bolognese, I thought this was a very good.

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