Rigatoni with vegetables and stracciatella

Name: Rigatoni with vegetables and stracciatella
Cook time: 45 min
Ingredients: 350 g Rigatoni; 600 g Pelati Mutti; 200 g Eggplants; 200 g Zucchini; 200 g Peppers; 1/4 Carrot; Half a stalk Celery; 1/4 Onion; Extra virgin olive oil; Salt and pepper; 80 g Stracciatella; Grana Padano cheese shavings; Basil

Rigatoni in vegetable sauce and stracciatella are a good vegetarian first course, light and at the same time tasty and perfect for any occasion.

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

45 min (COOK TIME: 45 min)

Easy

Ingredients

350 g Rigatoni
600 g Pelati Mutti
200 g Eggplants
200 g Zucchini
200 g Peppers
1/4 Carrot
Half a stalk Celery
1/4 Onion
Extra virgin olive oil
Salt and pepper

To serve

80 g Stracciatella
Grana Padano cheese shavings
Basil

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Method

Chop the celery, carrot and onion, add them to a non-stick pan with two tablespoons of oil and cook for a few minutes.
In the meantime, wash, dry and cut the other vegetables into squares of less than one centimeter in size. Add them to the sauté, season with salt and pepper and cook over a low heat for 5 minutes
Add the chopped Mutti peeled tomatoes, season with salt and pepper and a few basil leaves. Stir, cover with the lid and continue cooking over low heat for 25 minutes.
Bring plenty of salted water to a boil, cook the rigatoni “al dente”, then drain and pour them into the pan with the vegetable sauce.
Stir well, serve, add a few spoonfuls of stracciatella to each plate and some Grana cheese shavings.

Family, Italian food, Pasta

Rigatoni with vegetables and stracciatella are a perfect vegetarian dish for any occasion. The preparation for this tasty dish is much like the classic ragù, except the vegetables are replaced with the meat. The combination of peppers, eggplants and zucchini is perfect for the summer months, even if these vegetables are now available all year round.

Depending on the time of year, various other seasonal vegetables can be used, such as artichokes, peas, or asparagus, carrots and Jerusalem artichokes. The variations are endless and you can let your tastes and imagination run wild.

Depending on your taste, you can opt for a shorter or longer cooking time. In fact, the vegetables can be cooked for a shorter time (about 20 minutes) to keep them crispier. For a denser result, cooking can be continued for up to an hour, on a low heat. Thanks to the use of Peeled Mutti tomatoes, even when cooking the vegetables for longer, the result will still be very good.

Rigatoni with vegetables is also very tasty when baked, seasoned with grated cheese, provolone and a sauce made with 200 g of ricotta and a few spoonfuls of the pasta water from the rigatoni’.

The vegetable sauce can be stored in a container in the fridge for three days and can also be frozen.

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Rigatoni with vegetables and stracciatella

Made with Pelati

Ingredients

To serve

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Method

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