Recipe - Baked Vegetable Rigatoni

DOUBLE TOMATO HERB SAUCE
1/3 cup Drypacked sundried
tomatoes
2 tablespoon Olive oil
1 md Onion; finely chopped
1 md Carrot; finely chopped
1 Whole celery rib; finely
chopped
1 tablespoon Minced garlic
28 ounce Crushed tomatoes
14 ounce Tomatoes; chopped
1 cup Red wine
2 cup Water
One fourth cup Chopped fresh flatleaf
parsley
One fourth cup Chopped fresh basil
Three fourths teaspoon Salt
One half teaspoon Freshly ground black pepper
One half teaspoon Thyme

REST
2 tablespoon Olive oil
1 small Onion; finely chopped
1 One half pound Japanese eggplants; cut or sliced up
1 One fourth pound Mushrooms; quartered
2 lg Red peppers; cut into 1"
pieces
1 teaspoon Salt
One half teaspoon Freshly ground pepper
1 pound Rigatoni pasta; cooked
according to pckg.
8 ounce Provolone cheese; minced
Three fourths cup Freshly grated Parmesan
cheese; divided
2 tablespoon Chopped fresh basil

1. Make Double Tomato Herb Sauce: Combine sundried 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 sundried tomatoes and
remaining ingredients and bring to boil. Reduce heat and simmer, partially
covered, 1 One half hours. Puree sauce in batches in food processor, transfer to
bowl. (Makes 7 cups.)

2. Heat oven to 425øF. 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 400øF. Grease a 13x9inch baking dish.
Combine hot rigatoni, 3 One half cups sauce, roasted vegetables, provolone, 1/4
cup Parmesan and basil in large bowl. Spoon into prepared dish. Dot with
One half cup more sauce and sprinkle with remaining One half 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
longsimmering sauce for a crowdpleasing pasta.
Recipe by: FROM LHJ ONLINE http://www.lhj.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
6, 1998