Baked Vegetable Rigatoni

Double Tomato Herb Sauce
1/3 cup dry-packed sun-dried tomatoes
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 tablespoon minced garlic
28 ounces crushed tomatoes
14 ounces chopped tomatoes
1 cup red wine
2 cups water
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh basil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon thyme
Additions
2 tablespoons olive oil
1 small onion, finely chopped
1-1/2 pounds Japanese eggplants, sliced
1-1/4 pounds mushrooms, quartered
2 large red peppers, cut into 1-inch
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound rigatoni pasta, cooked
8 ounces provolone cheese, diced
3/4 cup freshly grated parmesan cheese, divided
2 tablespoons chopped fresh basil

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 425F. 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 400F. 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.



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