Baked Vegetable Rigatoni

Just like Adam, you must individually receive your mate as God's provision for your need for companionship. Receiving your mate demonstrates your faith in God's integrity. Adam's focus was on God's flawless character, not Eve's performance. He knew God and knew that God could be trusted. Adam enthusiastically received Eve because he knew she was from God. Adam's faith in God enabled him to receive Eve as God's perfect provision for him.

Dennis Rainey

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	Main dish, Pasta	12	Servings

INGREDIENTS

1/3	c	Dry-packed sun-dried
		tomatoes
2	T	Olive oil
1		Onion, finely chopped
1		Carrot, finely chopped
1		Whole celery rib, finely
		chopped
1	T	Minced garlic
28	oz	Crushed tomatoes
14	oz	Tomatoes, chopped
1	c	Red wine
2	c	Water
1/4	c	Chopped fresh flat-leaf
		parsley
1/4	c	Chopped fresh basil
3/4	t	Salt
1/2	t	Freshly ground black pepper
1/2	t	Thyme
2	T	Olive oil
1		Onion, finely chopped
1 1/2	lb	Japanese eggplants, sliced
1 1/4	lb	Mushrooms, quartered
2		Red peppers, cut into 1"
		pieces
1	t	Salt
1/2	t	Freshly ground pepper
1	lb	Rigatoni pasta, cooked
		according to pckg.
8	oz	Provolone cheese, diced
3/4	c	Freshly grated Parmesan
		cheese divided
2	T	Chopped fresh basil

INSTRUCTIONS

Make Double Tomato Herb Sauce: Combine sun-dried tomatoes with boiling
water to cover in small bowl; let stand 5 minutes. Drain. Heat oil in
Dutch oven over medium heat. Add onion, carrot and celery; cook,
stirring, 8 minutes. Stir in garlic and cook 30 seconds. Add  sun-dried
tomatoes and remaining ingredients and bring to boil.  Reduce heat and
simmer, partially covered, 1 1/2 hours. Puree sauce  in batches in food
processor, transfer to bowl. (Makes 7 cups.) Heat  oven to 425Ã¸F. Toss
oil, onion, eggplants, mushrooms, peppers, salt  and pepper in roasting
pan. Roast uncovered 45 minutes, stirring  twice, until tender. Reduce
oven temperature to 400Ã¸F. Grease a  13x9-inch baking dish. Combine
hot rigatoni, 3 1/2 cups sauce,  roasted vegetables, provolone, 1/4 cup
Parmesan and basil in large  bowl. Spoon into prepared dish. Dot with
1/2 cup more sauce and  sprinkle with remaining 1/2 cup Parmesan.
(Freeze remaining sauce for  another use.) Bake 20 minutes. Makes 12
servings.  NOTES : Los Angeles radio personality and cookbook author
Diane  Worthington takes a hearty potluck favorite and adds a bounty of
roasted veggies and a long-simmering sauce for a crowd-pleasing  pasta.
Recipe by: FROM LHJ ONLINE http://www.lhj.com  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 6,
1998

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 281 Calories From Fat: 141 Total Fat: 16g Cholesterol: 31mg Sodium: 1036.7mg Potassium: 634.7mg Carbohydrates: 19.5g Fiber: 3.8g Sugar: 9.7g Protein: 16.8g