Rigatoni Pasticciati
VEGETARIAN
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 6 people

Whole Wheat <em>Rigatoni Pasticciati</em>ready for serving

Whole Wheat Rigatoni Pasticciati ready for serving

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  • 8.8 oz. (250 gr.) whole wheat rigatoni pasta
  • 15 - 20 asparagus
  • 2 stalks celery
  • Leaves and stem of 1 cauliflower
  • 1 large carrot
  • 16 Kalamata olives, pitted
  • 2 Tbs. anise seeds
  • 15 - 20 fresh sage leaves
  • 1 Tbs. extra virgin olive oil (EVOO)
  • 1 ½ cup diced Gouda cheese
  • 2 Tbs. grated Parmigiano Reggiano cheese
  • Coarse sea salt to taste
  1. Preheat oven at 350°F. (175°C.).
  2. Bring 3 quarts of water to a boil in a large pan. Add coarse salt.
  3. Blanch asparagus, celery and cauliflower leaves for 2 minutes and set aside.
  4. Blanch carrot for 3 minutes and set aside.
  5. Blanch rigatoni pasta for 3 minutes and set aside.
  6. Slice and chop blanched vegetables roughly. Cut Kalamata olives in quarts. Mix all ingredients.
  7. Line a square 8-inch baking pan with non-stick aluminum foil and lay a base of rigatoni.
  8. Add a layer of mixed vegetables, a few sage leaves, sprinkle with anise seeds.
  9. Alternate layers of pasta and vegetables with sage leaves and anise seeds until all ingredients have been used.
  10. Sprinkle with coarse sea salt to taste.
  11. Spread diced cheese evenly over top layer of vegetables, cover with non-stick aluminum foil and bake for 25 minutes.
  12. Add grated Parmigiano Reggiano or Grana Padano cheese and bake for 7 more minutes, uncovered.
  13. Let rest for about 5 minutes before serving.

Wheat <em>Rigatoni Pasticciati</em>: Ingredients    Whole Wheat <em>Rigatoni Pasticciati</em>: Chopped ingredients
Whole Wheat <em>Rigatoni Pasticciati</em>: Layer of rigatoni    Whole Wheat <em>Rigatoni Pasticciati</em>: Alternate layers of pasta and vegetables    Whole Wheat <em>Rigatoni Pasticciati</em>: Add diced Gouda cheese
Click on the images above to see more, larger pictures.

  • You may use your favorite type of firm, melting cheese instead of Gouda.
  • You may use Grana Padano or aged Pecorino Romano cheese Parmigiano Reggiano.
  • You may experiment with different vegetables as well.
  • Meat eaters may add crumbled Italian style sausage, or chopped bacon, sautéed for a few minutes to the vegetable mix.
  • Pair with Cabernet Franc, Merlot, Montepulciano d'Abruzzo, Primitivo di Manduria, Zinfandel, or Barbera d’Asti.
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