Rigatoni with Eggplant Puree

Cook Time: 40 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive
oil, salt, pepper, and red pepper flakes. Spread the vegetables out in
an even layer on the baking sheet. Roast in the oven until the
vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small
baking dish. Place in the oven on the rack below the vegetables. Roast
until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta into a large
bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint
leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the
Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at
a time until the pasta is saucy. Sprinkle the pine nuts over the top
and serve.

Baked Rigatoni with Bechamel Sauce

Cook Time: 30 min
Level: Intermediate
Yield: 6 servings

Ingredients
Bechamel sauce:

* 1 stick unsalted butter (4 ounces)
* 1/2 cup and 2 tablespoons all-purpose flour
* 1 quart whole milk, at room temperature
* Pinch fresh nutmeg
* Sea salt and white pepper
* 1 cup grated fontina
* 1/2 pound thinly sliced prosciutto, julienned
* 1 pound dry rigatoni
* 3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425 degrees F.
Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Always stirring, gradually
add the milk and continue to whisk until the sauce is smooth and
creamy. Simmer until it is thick enough to coat the back of a spoon.
This will take approximately 10 minutes. Remove from heat and stir in
nutmeg, 1/2 cup fontina, prosciutto and season with salt and white
pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the
rigatoni and cook for about 5 minutes. Since you will be cooking the
pasta a second time in the oven, you want to make sure the inside is
still hard. Drain in a colander. Return pasta to the pot and pour in
bechamel sauce. Using a wooden spoon, mix well until all the pasta is
coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream
sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot
the top with diced butter and bake in oven for 25 minutes or until
bubbling and the top is golden brown.

Rigatoni with Vegetable Bolognese

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* 1-ounce dried porcini mushrooms
* 1 1/2 cups hot water
* 3 carrots, peeled and chopped
* 1 onion, peeled and chopped
* 1 red bell pepper, seeded and chopped
* 2 garlic cloves
* 1/4 cup olive oil
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon chopped fresh oregano leaves
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 5 ounces assorted mushrooms (like shiitake, cremini, and brown),
stemmed and chopped
* 2 tablespoons tomato paste
* 1/2 cup red wine
* 1/2 cup mascarpone cheese
* 1 pound rigatoni pasta
* 1/4 cup Parmesan

Directions

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups
very hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor.
Pulse the vegetables until finely chopped but still chunky. Place the
olive oil in a large, heavy skillet over medium-high heat. Add the
chopped vegetables, thyme, oregano, salt, and pepper and cook until
tender, about 6 minutes. Strain the porcini mushrooms, reserving the
porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms,
and tomato paste and continue cooking, stirring to dissolve the tomato
paste, until the mushrooms are softened, about 5 minutes. Add the
porcini mushroom liquid and red wine. Bring the liquid to a boil,
reduce the heat to low, and let the mixture simmer until the liquid is
reduced by half, about 10 minutes. Add mascarpone cheese and stir just
until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving
1/2 cup of the cooking liquid and add to the vegetable mixture. Add
some of the reserved pasta cooking liquid, if necessary, to moisten
the sauce. Toss with Parmesan and serve.

From: foodnetwork.com