Baked Vegetable Rigatoni

Name: Baked Vegetable Rigatoni
Ingredients: 0.3333 cup Dry Packed Sun Dried Tomatoes; 2.0 tablespoon Olive Oil; 1.0 Onion Finely Chopped; 1.0 Carrot Finely Chopped; 1.0 Whole Celery Rib Finely Chopped; 1.0 tablespoon Minced Garlic; 28.0 ounce Crushed Tomatoes; 14.0 ounce Tomatoes Chopped; 1.0 cup Red Wine; 2.0 cup Water; 0.25 cup Chopped Fresh Flat Leaf Parsley; 0.25 cup Chopped Fresh Basil; 0.75 teaspoon Salt; 0.5 teaspoon Freshly Ground Black Pepper; 0.5 teaspoon Thyme; 2.0 tablespoon Olive Oil; 1.0 Onion Finely Chopped; 1.5 pound Japanese Eggplants Sliced; 1.25 pound Mushrooms Quartered; 2.0 Red Peppers Cut Into; 1.0 teaspoon Salt; 0.5 teaspoon Freshly Ground Pepper; 1.0 pound Rigatoni Pasta Cooked According To Pckg; 8.0 ounce Provolone Cheese Diced; 0.75 cup Freshly Grated Parmesan Cheese Divided; 2.0 tablespoon Chopped Fresh Basil

Baked Vegetable Rigatoni — une recette communautaire sur Potlikkr.

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Ingrédients

0.3333 cup Dry Packed Sun Dried Tomatoes
2.0 tbsp Olive Oil
1.0 Onion Finely Chopped
1.0 Carrot Finely Chopped

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Méthode (aperçu)

1
1. Make Double Tomato Herb Sauce: Combine sun-dried tomatoes with boiling
2
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

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