Baked vegetable rigatoni
12 Servings
Ingredients
| Quantity | 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 |
Directions
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