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Baked Vegetable Rigatoni

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


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


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.)


Heat oven to 425F. Toss oil, onion, eggplants, mushrooms, peppers, salt and pepper in roasting pan. Roast uncovered 45 minutes, stirring twice, until tender.


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.

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