Name: Baked Vegetable Rigatoni
Ingredients: 1/3 c Dry-packed sun-dried tomatoes; 2 tb Olive oil; 1 md Onion; finely chopped; 1 md Carrot; finely chopped; 1 Whole celery rib; finely chopped; 1 tb 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 ts Salt; 1/2 ts Freshly ground black pepper; 1/2 ts Thyme; 2 tb Olive oil; 1 sm Onion; finely chopped; 1 1/2 lb Japanese eggplants; sliced; 1 1/4 lb Mushrooms; quartered; 2 lg Red peppers; cut into 1" pieces; 1 ts Salt; 1/2 ts 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 tb Chopped fresh basil

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

INGREDIENTS

1/3	c	Dry-packed sun-dried tomatoes
2	tb	Olive oil
1	md	Onion; finely chopped
1	md	Carrot; finely chopped
1		Whole celery rib; finely chopped
1	tb	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	ts	Salt
1/2	ts	Freshly ground black pepper
1/2	ts	Thyme
2	tb	Olive oil
1	sm	Onion; finely chopped
1 1/2	lb	Japanese eggplants; sliced
1 1/4	lb	Mushrooms; quartered
2	lg	Red peppers; cut into 1" pieces
1	ts	Salt
1/2	ts	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	tb	Chopped fresh basil

INSTRUCTIONS

DOUBLE TOMATO HERB SAUCE
REST
1. 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.)
2. Heat oven to 425&deg;F. Toss oil, onion, eggplants, mushrooms, peppers, salt
and pepper in roasting pan. Roast uncovered 45 minutes, stirring twice,
until tender.
3. Reduce oven temperature to 400&deg;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

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