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baked vegetable rigatoni

  • 12servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup Dry-packed sun-dried tomatoes

  2. 1 medium Onion; finely chopped

  3. 1 medium Carrot; finely chopped

  4. 1 Whole celery rib; finely chopped

  5. 1 tablespoon Minced garlic

  6. 28 ounces Crushed tomatoes

  7. 14 ounces Tomatoes; chopped

  8. 1 cup Red wine

  9. 2 cups Water

  10. cup Chopped fresh flat-leaf parsley

  11. cup Chopped fresh basil

  12. teaspoon Salt

  13. teaspoon Freshly ground black pepper

  14. teaspoon Thyme

  15. 2 tablespoons Olive oil

  16. 1 small Onion; finely chopped

  17. 1 1/2 pounds Japanese eggplants; sliced

  18. 1 1/4 pounds Mushrooms; quartered

  19. 2 larges Red peppers; cut into 1" pieces

  20. 1 teaspoon Salt

  21. teaspoon Freshly ground pepper

  22. 1 pounds Rigatoni pasta; cooked according to pckg.

  23. 8 ounces Provolone cheese; diced

  24. cup Freshly grated Parmesan cheese; divided

  25. 2 tablespoons Chopped fresh basil

Instructions Jump to Ingredients ↑

  1. 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 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.

  4. 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.

  5. 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.

  6. Recipe by: FROM LHJ ONLINE Posted to recipelu-digest by "Valerie Whittle" on Feb 6, 1998

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