Baked Vegetable Rigatoni Worthington Recipe

• 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. Makes 12 servings.
24. 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.
25. Prep time: 50 min plus simmering and roasting
26. Baking Time: 20 min
27. Degree of difficulty: Moderate

tomatoes, extra virgin olive oil, onion, carrot, celery, garlic, tomatoes, tomatoes, red wine, water, flat leaf parsley, fresh basil, salt, freshly grnd pepper, thyme, extra virgin olive oil, onion, japanese eggplants, mushrooms, red peppers, salt, freshly grnd pepper, rigatoni pasta, provolone cheese, freshly grated parmesan cheese, fresh basil

Taken from cookeatshare.com/recipes/baked-vegetable-rigatoni-worthington-75999 (may not work)