Baked Vegetable Rigatoni

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Title: Baked Vegetable Rigatoni
Yield: 12 Servings
Categories: Main Dishes, Pasta

Ingredients:

--------------------------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

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