Ingredients
- 1/4 cup extra virgin olive oil
- 1 cup medium onion, sliced
- 1 pound medium zucchini, sliced
- 1/2 teaspoon kosher salt
- 2 cup marinara sauce
- 1 pound rigatoni
- 1 tablespoon unsalted butter
- 1 cup loosely packed fresh basil leaves, roughly chopped
- 8 ounce shredded muenster cheese or taleggio
- 1 cup grated grana padano cheese
- 1/4 cup extra virgin olive oil
- 1 cup medium onion, sliced
- 1 pound medium zucchini, sliced
- 1/2 teaspoon kosher salt
- 2 cup marinara sauce
- 1 pound rigatoni
- 1 tablespoon unsalted butter
- 1 cup loosely packed fresh basil leaves, roughly chopped
- 8 ounce shredded muenster cheese or taleggio
- 1 cup grated grana padano cheese
- 1/4 cup extra virgin olive oil
- 8 cup garlic cloves, peeled
- 10 cup fresh basil leaves
- 1 teaspoon salt
Preparation
Baking Directions:
For marinara sauce:Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat.
Whack the garlic with the flat side of a knife, add it to the oil and cook until lightly browned.
Crush the tomatoes by hand or pass through a vegetable mill, slide the crushed tomatoes and their liquid into the oil, bring to a boil and season lightly with salt and crushed red pepper.
Lower the heat so the sauce is at a lively simmer and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes.
Stir in the basil about 5 minutes before the sauce is finished.
Taste the sauce and season with salt and red pepper if necessary.
Remove garlic cloves, let cool and store in pint and quart containers, mark the containers with date and name of sauce before freezing.
It will keep well in the freezer for 1 to 2 months.
For baked rigatoni:Preheat the oven to 400 degrees F.
Bring a large pot of salted water to boil for pasta.
In a large skillet, heat the olive oil over medium heat.
Add the onion and cook until it begins to soften, about 5 minutes.
Add the zucchini, and cook until zucchini begins to soften, another 5 minutes.
Add the Marinara sauce to the skillet.
Bring the sauce to a boil and simmer just until the sauce thickens, about 8 to 10 minutes, but don't let the zucchini begin to fall apart.
Meanwhile, cook the rigatoni until al dente, a few minutes shy of the package directions.
Drain the pasta and toss in the skillet with the tomato sauce and basil.
Butter a 9-by-13-inch baking dish.
In a medium bowl toss together the 2 grated cheeses.
Spread half the pasta and sauce in the baking dish and top with half the cheese.
Layer the remaining pasta and sauce, then the remaining cheese.
Bake uncovered until browned and bubbly, about 20 minutes.
