Baked vegetable rigatoni

Yield: 12 Servings

Measure Ingredient
⅓ cup Dry-packed sun-dried tomatoes
2 tablespoons Olive oil
1 medium Onion; finely chopped
1 medium Carrot; finely chopped
1 Whole celery rib; finely chopped
1 tablespoon Minced garlic
28 ounces Crushed tomatoes
14 ounces Tomatoes; chopped
1 cup Red wine
2 cups Water
¼ cup Chopped fresh flat-leaf parsley
¼ cup Chopped fresh basil
¾ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Thyme
2 tablespoons Olive oil
1 small Onion; finely chopped
1½ pounds Japanese eggplants; sliced
1¼ pounds Mushrooms; quartered
2 larges Red peppers; cut into 1" pieces
1 teaspoon Salt
½ teaspoon Freshly ground pepper
1 pounds Rigatoni pasta; cooked according to pckg.
8 ounces Provolone cheese; diced
¾ cup Freshly grated Parmesan cheese; divided
2 tablespoons Chopped fresh basil

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, 1½ hours. Puree sauce in batches in food processor, transfer to bowl. (Makes 7 cups.)

2. Heat oven to 425øF. 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 400øF. Grease a 13x9-inch baking dish.

Combine hot rigatoni, 3 ½ cups sauce, roasted vegetables, provolone, ¼ cup Parmesan and basil in large bowl. Spoon into prepared dish. Dot with ½ cup more sauce and sprinkle with remaining ½ 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

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 6, 1998

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