Baked Vegetable Rigatoni
| 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 425øF. Toss oil, onion, eggplants, mushrooms, peppers, salt and pepper in roasting pan. Roast uncovered 45 minutes, stirring twice, until tender. Reduce oven temperature to 400øF. 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
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Nutrition (calculated from recipe ingredients)
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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