Rigatoni Al Forno with roasted asparagus and onions

Page 142

Cuisine: Fusion | Course Type: Main Courses

(2 reviews)

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Recipe Review

Delicious baked pasta dish - and pretty easy to make. Don't omit the "Balsamic Drizzle".

A few cooking notes: The initial oven roasting of the onions called for 5 minutes at 375, but it didn't seem long enough. I roasted the onions for 15 minutes before I added the asparagus - to have somewhat crunchy asparagus and soft onions. The top layer seemed somewhat dry - you don't add much liquid. I was worried when I was serving it, but it tasted fine.

The recipe calls for bread crumbs on top. I used panko. The crumbs were supposed to be brown between 10 and 15 minutes, but after 15 minutes, they were still really quite white.

Bites that included the balsamic, pasta, and vegetables were so amazing.

Recipe claims this can be prepared in 30 minutes, with 10 minutes of work. It took me 45 minutes plus additional baking time (so 60 minutes total).

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Comments

Leeka - 16th March 2012
Hi QS, is this book a vegetarian cookbook? This recipe sounds delicious!

Queezle_Sister - 16th March 2012
Yes, it is a vegetarian cookbook. Its a nice one -- I found it at thriftbooks for a very reasonable price. It focuses on dinner items (no pancakes, etc), and in my limited experience the recipes appear to be well tested.

Peckish Sister - 18th March 2012
Leeka, I won this wonderful cookbook in the Moosewood Challenge last Spring. I am hoping to use it more with vegetable season here. I like it because it is really different from the Moosewood recipes even though it is by the same author.

Leeka - 4th April 2012
Great! Thanks for the feedback!

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