COULD YOU MAKE this dish by sautéing the vegetables rather than roasting them? Of course you could—but it would require more oil and more attention, and the flavor would be diminished. This is a great make-ahead dish—and it is very easy to throw together.
SERVES 4 TO 6
INGREDIENTS
- 2 small to medium-size zucchini, quartered and sliced
- 1 large eggplant (1¾ to 2 pounds), peeled and cut into -inch dice
- 1 medium-size onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 teaspoons chopped fresh oregano leaves
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 pound rigatoni
- 1 28-ounce can peeled Italian tomatoes, with their juice
- ¼ cup torn fresh basil leaves
- 2 tablespoons chopped fresh mint leaves
- 8 ounces mozzarella cheese, shredded (about 2 cups)
- 1 cup freshly grated Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the zucchini, eggplant, onion, and garlic. Add the oregano, oil, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan. Do not wash the bowl.
- Roast for 25 to 35 minutes, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature to 350°F.
- Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well, reserving ¼ cup of the cooking water.
- Pour the tomatoes with their juice into the bowl that held the vegetables. Using your hands, break up the tomatoes into small chunks. Add the roasted vegetables, pasta, reserved cooking water, basil, mint, and mozzarella.
- Transfer the pasta mixture to a 9 × 13-inch baking dish. Sprinkle the Parmesan evenly over the top. (The casserole can be covered and held in the refrigerator for up to 6 hours. Adjust the baking time if it goes into the oven cold.)
- Bake for 20 to 30 minutes, until heated through.
- Serve hot.
