Rigatoni With Zucchini And Prosciutto Recipes

BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT

Steps:

• Preheat the oven to 350°F.
• Cook the rigatoni in a large pot of salted water, stirring occsasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.
• Puree the tomatoes with their juices in a blender or food processor and remove the seeds by passing the puree through a fine strainer placed over the bowl.
• In a large non-stick skillet, heat the vegetable oil over medium-high heat.Add half of the eggplant and cook, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove eggplant and place on paper towels to drain excess oil. Repeat procedure with remaining eggplant.
• Remove vegetable oil from skillet and add the olive oil. Over medium heat, saute the garlic until fragrant, about 30 seconds. Add the zucchini and onion and saute' for 6 minutes.
• Add the tomato puree, basil, and oregano. Simmer over medium heat until sauce is reduced, about 15 minutes. Stir in eggplant and season`with salt and pepper.
• Fold eggplant and zucchini sauce into the rigatoni along with mozzarella and reserved cooking water.
• Transfer the pasta to a 9x13-inch baking dish. Sprinkle Parmesan cheese evenly over the top. Bake until heated through, about 15 minutes.
• Serve the pasta piping hot.

BAKED RIGATONI WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 425 degrees F.
• 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.