Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle Recipe

Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle Recipe
11 Ingredients
  • 1 ounce dried porcini mushrooms
  • 1/2 pound Portobello mushrooms, roughly chopped
  • 2 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 medium carrot, roughly chopped (about 1 cup)
  • 1 small yellow onion, roughly chopped (about 1 cup)
  • 3 medium cloves garlic, smashed
  • 2 cups tomato basil sauce
  • 1 pound dry rigatoni
  • 5 ounce ball of fresh mozzarella
  • Truffle oil for drizzling (optional)
Nutrition
728
36% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

31% 20

Saturated

32% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

37% 110

Carbs (net)

- 100

Fiber

37% 9

Sugars

- 15

Sugars, added

- 0

Protein

54% 27

Cholesterol

10% 31

Sodium

40% 970

Calcium

27% 266

Magnesium

26% 109

Potassium

25% 1168

Iron

18% 3

Zinc

35% 4

Phosphorus

70% 489

Vitamin A

37% 334

Vitamin C

8% 7

Thiamin (B1)

20% 0

Riboflavin (B2)

34% 0

Niacin (B3)

69% 11

Vitamin B6

50% 1

Folate equivalent (total)

20% 78

Folate (food)

- 78

Folic acid

- 0

Vitamin B12

35% 1

Vitamin D

148% 22

Vitamin E

32% 5

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 247
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