Rigatoni Gratin with Sautéed Vegetables

Main Dishes | European cuisine

⏳ Time

1 hour 50 minutes

🥕 Ingredients

🍽️ Servings

Description

Rigatoni Gratin with Sautéed Vegetables

Ingredients

Green Tagliatelle Pasta - 6.2 oz
Courgette - 2 pieces
Eggplants - 1 piece
Tomatoes - 15.9 oz
Onion - 1 head
Red Long Chili Peppers - 1 piece
Sweet Pepper - 1 piece
Olive Oil - 3 tablespoons
Garlic - 2 cloves
Pitted olives - 1.8 oz
Capers - 1 tablespoon
Milk - 19 fl oz
Wheat Flour - 1.4 oz
Melted Cheese - 1.8 oz
Butter - 1.4 oz
Parmesan Cheese - 2.3 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 464°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 392°F. Serve hot, with a green salad and hot sauce.