KCB 9.3: Baked Rigatoni with Vegetables (Rigatoni al Forno)
Baked Rigatoni with Vegetables (Rigatoni al Forno)
This is a vegetarian version of the famous Calabrian "Rigatoni al Forno".
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Enough for 4 to 6 persons
• YIELD: Enough for 4 to 6 persons
• 1/4 cup (60 ml) grated parmesan cheese
• 1/2 teaspoon (2 ml) grated nutmeg
• 2/3 cup (165 ml) ricotta or cottage cheese
• 1/2 cup (125 ml) bread crumbs
• 300 g (10 ounces) rigatoni pasta
• 1 cup (250 ml) grated mozzarella cheese
• 1 cup (250 ml) heavy sour cream
• 1/4 cup (60 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/4 cup (60 ml) red peppers, diced
• 3 cups (750 ml) tomato puree
• 1 cup (250 ml) tiny broccoli flowerets
• 1 cup (250 ml) tiny cauliflower flowerets
• 1/4 cup (60 ml) cooked green peas
• 2 teaspoons (10 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 2 tablespoons (40 ml) chopped fresh basil
• 1 tablespoon (20 ml) fresh chopped parsley
• 1/2 teaspoon (2 ml) grated nutmeg
• 2/3 cup (165 ml) ricotta or cottage cheese
• 1/2 cup (125 ml) bread crumbs
• 300 g (10 ounces) rigatoni pasta
• 1 cup (250 ml) grated mozzarella cheese
• 1 cup (250 ml) heavy sour cream
• 1/4 cup (60 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/4 cup (60 ml) red peppers, diced
• 3 cups (750 ml) tomato puree
• 1 cup (250 ml) tiny broccoli flowerets
• 1 cup (250 ml) tiny cauliflower flowerets
• 1/4 cup (60 ml) cooked green peas
• 2 teaspoons (10 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 2 tablespoons (40 ml) chopped fresh basil
• 1 tablespoon (20 ml) fresh chopped parsley
1. Heat the olive oil in a heavy 4-litre/quart saucepan over moderately high heat. Saute the asafoetida and diced red peppers for two minutes. Add the tomato puree, broccoli, cauliflower, green peas, salt, pepper, basil, and nutmeg. Simmer covered for 15-20 minutes or until all the vegetables are soft. Add the sour cream, parmesan cheese, ricotta cheese, and bread crumbs. Remove from the heat and cover.
2. Cook the pasta in boiling salted
water until cooked but still firm (aldente). Drain thoroughly.
water until cooked but still firm (aldente). Drain thoroughly.
3. Combine the pasta and the vegetable sauce. Empty the mixture into a large casserole dish, smooth over, sprinkle with the mozzarella cheese, and bake in a preheated oven 200°C/390°F for 10 minutes. Serve hot, garnished with fresh chopped parsley.
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