Baked Vegetable Rigatoni Worthington Recipe Recipe

Name: Baked Vegetable Rigatoni Worthington Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. dry-packed sun-dry tomatoes; 2 Tbsp. extra virgin olive oil; 1 med onion, finely minced; 1 med carrot, finely minced; 1 x celery rib, finely minced; 1 Tbsp. chopped garlic; 28 ounce crushed tomatoes; 14 ounce minced tomatoes; 1 c. red wine; 2 c. water; 1/4 c. minced fresh flat leaf parsley; 1/4 c. minced fresh basil; 3/4 tsp salt; 1/2 tsp freshly grnd pepper; 1/2 tsp thyme; 2 Tbsp. extra virgin olive oil; 1 sm onion, finely minced; 1 1/2 lb Japanese eggplants, sliced; 1 1/4 lb mushrooms, quartered; 2 lrg red peppers, cut into 1-inch; 1 tsp salt; 1/2 tsp freshly grnd pepper; 1 lb rigatoni pasta, cooked; 8 ounce provolone cheese, diced; 3/4 c. freshly grated Parmesan cheese, divided; 2 Tbsp. minced fresh basil

Servings: persons

1/3 c. dry-packed sun-dry tomatoes
2 Tbsp. extra virgin olive oil
1 med onion, finely minced
1 med carrot, finely minced
1 x celery rib, finely minced
1 Tbsp. chopped garlic
28 ounce crushed tomatoes
14 ounce minced tomatoes
1 c. red wine
2 c. water
1/4 c. minced fresh flat leaf parsley
1/4 c. minced fresh basil
3/4 tsp salt
1/2 tsp freshly grnd pepper
1/2 tsp thyme
2 Tbsp. extra virgin olive oil
1 sm onion, finely minced
1 1/2 lb Japanese eggplants, sliced
1 1/4 lb mushrooms, quartered
2 lrg red peppers, cut into 1-inch
1 tsp salt
1/2 tsp freshly grnd pepper
1 lb rigatoni pasta, cooked
8 ounce provolone cheese, diced
3/4 c. freshly grated Parmesan cheese, divided
2 Tbsp. minced fresh basil

1
1.
2
Make Double Tomato Herb Sauce: Combine sun-dry tomatoes with boiling water to cover in small bowl; let stand 5 min.
3
Drain.
4
Heat oil in Dutch oven over medium heat.
5
Add in onion, carrot and celery; cook, stirring, 8 min.
6
Stir in garlic and cook 30 seconds.
7
Add in sun-dry tomatoes and remaining ingredients and bring to boil.
8
Reduce heat and simmer, partially covered, 1 1/2 hrs.
9
Puree sauce in batches in food processor, transfer to bowl.
10
(Makes 7 c..)
11
2.
12
Heat oven to 425F.
13
Toss oil, onion, eggplants, mushrooms, peppers, salt and pepper in roasting pan.
14
Roast uncovered 45 min, stirring twice, till tender.
15
3.
16
Reduce oven temperature to 400F.
17
Grease a 13x9-inch baking dish.
18
Combine warm rigatoni, 3 1/2 c. sauce, roasted vegetables, provolone, 1/4 c. Parmesan and basil in large bowl.
19
Spoon into prepared dish.
20
Dot with 1/2 c. more sauce and sprinkle with remaining 1/2 c. Parmesan.
21
(Freeze remaining sauce for another use.)
22
Bake 20 min.
23
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.
24
Prep time: 50 min plus simmering and roasting
25
Baking Time: 20 min
26
Degree of difficulty: Moderate

1173

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/3 c. dry-packed sun-dry tomatoes, 2 Tbsp. extra virgin olive oil, 1 med onion, finely minced, 1 med carrot, finely minced, and more.

Yes, Baked Vegetable Rigatoni Worthington Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Vegetable Rigatoni Worthington Recipe

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