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Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1/4 cup shallots, finely chopped

  3. 3 cloves garlic, finely chopped

  4. 1 carrot, finely chopped

  5. 2 pounds tomatoes, peeled, seeded and chopped Bouquet garni*:

  6. 2 stems parsley,

  7. 4 stems thyme,

  8. 1 rosemary sprig and 1 bay leaf tied in cheesecloth

  9. 2 cups heavy cream

  10. Salt and freshly-ground black pepper

  11. 12 ounces rigatoni, cooked (al dente)

  12. 2 cups (8 ounces) Wisconsin Asiago Cheese, grated - divided use

Instructions Jump to Ingredients ↑

  1. Prepare a 2 1/2- to 3-quart gratin dish with vegetable spray. Set aside.

  2. In large pot over medium heat add olive oil. Sauté shallots, garlic and carrot until tender.

  3. Add tomatoes, bouquet garni and cream. Reduce heat. Simmer 30 minutes.

  4. Remove bouquet garni.

  5. Add salt and pepper.

  6. Combine tomato sauce, rigatoni and 1 1/4 cups of the Asiago.

  7. Pour into prepared gratin dish. Top with remaining Asiago.

  8. Bake at 400°F (205°C) for 30 minutes.

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