Shelly's Recipe

RIGATONI AU GRATIN WITH ASIAGO

Category: Noodles / Pasta

1/4 cup olive oil
4 shallots, finely chopped
3 cloves garlic, finely chopped
1 carrot, finely chopped
2 lbs fresh tomatoes, peeled and chopped
Bouquet garni: parsley, thyme, rosemary and bay leaf tied in leek leaf
2 cups cream
Salt and freshly ground black pepper
12 oz cooked rigatoni, al dente
1/2 lb (8 oz) grated Asiago cheese, divided

Prepare a 2 1/2 to 3 quart gratin dish with vegetable spray. Set aside. In large pot over medium heat add olive oil. Saute shallots, garlic and carrot until golden. Add tomatoes, bouquet garni and cream. Reduce heat. Simmer 30 minutes.

Remove bouquet garni. Add salt and pepper. Combine tomato sauce, rigatoni and half the Asiago. Pour into prepared gratin dish. Top with remaining Asiago. Bake at 400 for 30 minutes. Serves 4-6