Baked Vegetable Rigatoni

Baked Vegetable Rigatoni Ingredients

DOUBLE TOMATO HERB SAUCE	1/2 ts Freshly ground black pepper
1/3 c Dry-packed sun-dried	1/2 ts Thyme
2 tb Olive oil	REST
1 md Onion; finely chopped	2 tb Olive oil
1 md Carrot; finely chopped	1 sm Onion; finely chopped
1 Whole celery rib; finely	1 1/2 lb Japanese eggplants; sliced
1 tb Minced garlic	1 1/4 lb Mushrooms; quartered
28 oz Crushed tomatoes	2 lg Red peppers; cut into 1"
14 oz Tomatoes; chopped	1 ts Salt
1 c Red wine	1/2 ts Freshly ground pepper
2 c Water	1 lb Rigatoni pasta; cooked
1/4 c Chopped fresh flat-leaf	8 oz Provolone cheese; diced
1/4 c Chopped fresh basil	3/4 c Freshly grated Parmesan
3/4 ts Salt	2 tb Chopped fresh basil

Instructions for Baked Vegetable Rigatoni

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?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?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" on Feb 6, 1998

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Carrot	Celery	Eggplant
Garlic	Ground Pepper	Mushroom	Olive Oil
Onion	Parmesan	Pasta	Provolone
Red Wine	Salt	Thyme	Tomato

Main dishes Pasta Baked Celery Parmes Basil Garlic Carrot Olive oil Cheese Onion Parmesan Tomato Wine Red wine Mushrooms Dinner

for flavor and categorization

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