Rigatoni Gratin with Sautéed Vegetables
Main Dishes • European
Description
Rigatoni Gratin with Sautéed Vegetables
Ingredients
- Green Tagliatelle Pasta 5 oz
- Courgette 2 pieces
- Eggplants 1 piece
- Tomatoes 15 oz
- Onion 1 head
- Red Long Chili Peppers 1 piece
- Sweet Pepper 1 piece
- Olive Oil 3 tablespoons
- Garlic 2 cloves
- Pitted olives 0 oz
- Capers 1 tablespoon
- Milk 20 fl oz
- Wheat Flour 0 oz
- Melted Cheese 0 oz
- Butter 0 oz
- Parmesan Cheese 0 oz
- Cayenne Pepper to taste
- Nutmeg to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the zucchini and eggplant into 4 cm pieces (do not peel), place them in a colander, sprinkling with salt. Cover with a plate and place a weight on top; after an hour, drain the excess liquid. Pat dry with a paper towel.
Step 2
Peel the tomatoes, cut them into quarters. Chop the onion and the seeded peppers into 4 cm pieces.
Step 3
Spread the zucchini, eggplant, tomatoes, and peppers on a baking sheet, drizzle with olive oil, and sprinkle with minced garlic. Mix well and spread evenly on the baking sheet. Season with salt and pepper, and bake at 465°F for 30–40 minutes.
Step 4
While the vegetables are baking, prepare the sauce. In a saucepan, pour in the milk, add the flour, butter, and cayenne pepper, and mix well. Place over low heat. Whisk constantly until the sauce comes to a boil and begins to thicken. Keep on low heat for another 5 minutes. Add grated Parmesan (reserve a tablespoon for garnish), and stir until the cheese completely melts. Season with nutmeg, salt, and pepper.
Step 5
When the vegetables are almost ready, cook the rigatoni (they should not be boiled for more than 6 minutes in boiling water). Drain the water, transfer the pasta to a large bowl, and combine with the roasted vegetables, chopped olives, capers, and cheese sauce.
Step 6
In a baking dish, layer the pasta and grated mozzarella, and top with the remaining grated Parmesan. Bake in the oven for 6 minutes at 390°F. Serve hot, with a green salad and hot sauce.
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