Baked Vegetable Rigatoni
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Baked Vegetable Rigatoni
  Rigatoni    Pasta    Vegetables  
Last updated 6/12/2012 1:06:29 AM. Recipe ID 31992. Report a problem with this recipe.
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      Title: Baked vegetable rigatoni
 Categories: Main dish, Pasta
      Yield: 12 Servings
 
MMMMM------------------DOUBLE TOMATO HERB SAUCE-----------------------
    1/3 c  Dry-packed sun-dried
           -tomatoes
      2 tb Olive oil
      1 md Onion; finely chopped
      1 md Carrot; finely chopped
      1    Whole celery rib; finely
           -chopped
      1 tb Minced garlic
     28 oz Crushed tomatoes
     14 oz Tomatoes; chopped
      1 c  Red wine
      2 c  Water
    1/4 c  Chopped fresh flat-leaf
           -parsley
    1/4 c  Chopped fresh basil
    3/4 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 ts Thyme

MMMMM----------------------------REST---------------------------------
      2 tb Olive oil
      1 sm Onion; finely chopped
  1 1/2 lb Japanese eggplants; sliced
  1 1/4 lb Mushrooms; quartered
      2 lg Red peppers; cut into 1"
           -pieces
      1 ts Salt
    1/2 ts Freshly ground pepper
      1 lb Rigatoni pasta; cooked
           -according to pckg.
      8 oz Provolone cheese; diced
    3/4 c  Freshly grated Parmesan
           -cheese; divided
      2 tb 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. 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 




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Recipe ID 31992 (Apr 03, 2005)

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