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Rigatony Bennett

pasta, vegetables, cheese

3/4 cup dry-packed sun-dried tomatoes
2 teaspoons olive oil
2 cloves garlic; minced
1 cup chopped onions
1 1/2 teaspoons (each) dried basil and oregano
1/2 teaspoon (each) dried thyme and pepper
2 cups sliced mushrooms
1 cup diced carrots; sweet red pepper and zuc
1 cup diced sweet red pepper
1 cup (each) diced zucchini
2 cups tomato sauce
1 can (19 oz) tomatoes
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
4 cups rigatoni pasta (12 oz)
2 cups packed chopped fresh spinach
1 1/2 cups shredded part-skim mozzarella; or
Swiss cheese

Pour 1 cup boiling water over dried tomatoes; let stand for 10 minutes or until softened. Drain and chop; set aside. In saucepan, heat oil over medium-high heat; cook garlic, onions, basil, oregano, thyme and pepper for 2 to 3 minutes or until softened. Add mushrooms, carrots, red pepper and zucchini; cook, stirring often, for 5 to 6 minutes or until almost tender. Add sun-dried tomatoes, tomato sauce, tomatoes, vinegar and sugar; bring to boil, breaking up tomatoes with back of spoon. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally. (Make-ahead: Refrigerate in airtight container for up to 2 days or - Freeze.) Meanwhile, in saucepan of boiling salted water, cook rigatoni for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add spinach and sauce; toss to coat. Spread in greased 13- x 9-inch (12-cup) baking dish; cover with foil. Bake in 350°F oven for 20 minutes. Sprinkle with cheese; bake, uncovered, for 10 minutes or until melted. Let stand for 5 minutes before serving. From Looneyspoons and Crazy Plates - Janet and Greta Podleski

Contributor: Canadian Living Magazine, May, 2000

Yield: 6 to 8 servings

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