• Deby Hogue

Gratin of Rigatoni with roasted Vegetables

Meatless Monday dish. First you roast the vegetables and then make a simple white sauce ( beshamel) mix and bake. Love the leftovers to. Just add a salad, Enjoy a meal at home with the family at a table.

This recipe if adapted from and serves 4.

6 oz rigatoni

Parmesan for the top

1 zucchini

1 large tomato

1 medium eggplant, skinned

1 medium onion

1 red or green bell pepper

1/2 cup black olives

1 heaped Tablespoon capers , rinsed and drained

2 or 3 garlic cloves chopped

Olive oi

Mozzarella cheese 2 cups or more

Salt and pepper

For the sauce

1 pint milk

2 Tablespoons flour

3 Tablespoons butter

pinch of cayenne pepper

1/4 cup Parmesan cheese finely grated

Dice all the veggies, zucchini, tomato, eggplant, onion, bell pepper. Arrange the vegetables on a cookie sheet covered with parchment paper. Sprinkle with the olive oil and chopped garlic and give it all a good mix. Add salt and pepper. Lay in a single layer and roast for 30-40 min. The edges of the vegetables should be browned and charred.

Now make the cheese sauce

Put milk, flour, butter and cayenne pepper in medium sauce pan over low heat. Using a whisk, keep whisking until it's simmering. Whisk continually until you have a smooth glossy sauce, and simmer very gently for 5 minutes.

Now add the 1/4 cup of Parmesan cheese and whisk until it is melted. Add salt and pepper if needed. Take off heat.

Boil the water for the Rigatoni. About 5 minutes before the roasted vegetable are ready. Cook the Rigatoni for just 6 minutes. Remember you are going to bake this dish.

Drain the pasta and put in a large bowl, add the roasted vegetables, olives and capers, now add the cheese sauce. Mix well. Now layer the pasta in a Gratin dish ( I used a 9x9 dish or use what ever you have) with the Mozzarella cheese that has been grated. Top with the Parmesan cheese and bake until golden brown about 30-40 min. @ 350 degrees. Enjoy this dish with a salad, and dinner is on the table.

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