Rigatoni with Vegetable Bolognese

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Hi Giada,
What a yummy recipe for all of us vegetarians out there. I did not use porcini mushrooms since I did not have any. I just used baby bella mushrooms and instead of using red bell pepper I used sweet peppers ( orange, red and yellow and I used red onion. I used 1/3 cup rice and the dish was so yummy. We had invited friends and it was a hit with them. I am going to make it again and again. Now I want to try your vegetarian meatloaf too.

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The sauce is awesome. Even my picky eater three-year-old asked for seconds. I left out the porcini mushrooms as I could not find them in the grocery store. I also used more tomato paste than the recipe called for. I will definitely make this again. The only thing I would do differently next time is use less pepper.

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The only reason I can't give this 5 stars is because I couldn't find the dried porcini mushrooms. I added extra brown mushrooms and some chicken stock to substitute. The flavor and texture were great, and it was super satisfying so you really didn't miss the meat! Will definitely make this one again.

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My teenagers ate every morsel on their plates. The marscapone is the perfect addition to mellow the flavors a bit. That made the flavor something the kids loved. I enjoyed it too. We'll eat this again.

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This dish was delicious! Even my husband who is always skeptical on lots of cooked vegies, loved it. Would definitely make this again.

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This is super easy and is so good. I used Chianti for the wine and it was hard to not take thirds.

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very good

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I used ricotta since my store did not have mascarpone- and it tasted great!

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This is an amazing dish - very easy & straightforward. The mascarpone cheese adds to the earthy rich flavor of the mushrooms. Will definitely make again.

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I loved this recipe. To keep the calorie count down, I have even tried it without adding marscapone at the end and it was delicious.