Rigatoni gratin with fried vegetables
4 servings
110 minutes
Gratin with rigatoni and sautéed vegetables is a refined dish of European cuisine, filled with the aromas of summer and home comfort. At its core is tender rigatoni pasta soaked in creamy sauce, creating a harmony of flavors. Baked vegetables – eggplants, zucchini, sweet peppers, and tomatoes – add a rich taste to the dish, while capers and olives provide a spicy note. The gratin is topped with a golden crust of parmesan and mozzarella, turning it into a truly festive dish. This gratin pairs perfectly with a fresh green salad and spicy sauce, making it an excellent choice for cozy family dinners or festive evenings. The simplicity of preparation and rich flavor make this recipe worthy of every gourmet's attention.
1
Cut zucchini and eggplant into 4 cm pieces (do not peel), place in a colander, sprinkling with salt. Cover with a plate, place a weight on top, and after an hour, drain the excess liquid. Pat dry with a towel.
- Zucchini: 2 pieces
- Eggplants: 1 piece
- Salt: to taste
2
Peel the tomatoes, cut them into 4 pieces. Chop the onion and the seeded peppers into 4 cm pieces.
- Tomatoes: 450 g
- Onion: 1 head
- Fresh red pepper: 1 piece
- Fresh yellow pepper: 1 piece
3
Place zucchini, eggplants, tomatoes, and peppers on a baking sheet, drizzle with olive oil, and sprinkle with minced garlic. Mix well and spread evenly on the baking sheet. Season with salt and pepper, and bake at 240 degrees for 30-40 minutes.
- Zucchini: 2 pieces
- Eggplants: 1 piece
- Tomatoes: 450 g
- Fresh red pepper: 1 piece
- Fresh yellow pepper: 1 piece
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
While the vegetables are baking, prepare the sauce. Pour milk into a pot, add flour, butter, cayenne pepper, mix well, and place on low heat. Whisk constantly until the sauce boils and thickens. Keep the pot on low heat for another 5 minutes. Add grated Parmesan (saving a tablespoon for garnish), mix until the cheese is fully melted. Season with nutmeg, salt, and pepper.
- Milk: 570 ml
- Wheat flour: 40 g
- Butter: 40 g
- Cayenne pepper: to taste
- Parmesan cheese: 65 g
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
5
When the vegetables are almost ready, cook the rigatoni (rigatoni cooks for no longer than 6 minutes in boiling water). Drain the water, transfer the pasta to a large bowl, and combine it with the roasted vegetables, chopped olives, capers, and cheese sauce.
- Rigatoni Pasta: 175 g
- Pitted olives: 50 g
- Capers: 1 tablespoon
- Parmesan cheese: 65 g
6
Layer pasta and grated mozzarella in a heatproof dish, sprinkle with remaining grated parmesan on top. Bake in the oven for 6 minutes at 200 degrees. Serve hot with green salad and spicy sauce.
- Mozzarella cheese: 50 g
- Parmesan cheese: 65 g