Rigatoni Torte with Fall Vegetables
 
 
Mac and cheese gets an autumnal makeover in this rigatoni torte with fall vegetables.
Yield: 6-8 servings
Ingredients
  • 3 sprigs fresh sage
  • 1 medium eggplant, cut into ½-inch cubes
  • 1 large leek, white and green parts sliced
  • 12 oz broccoli, cut into 1½-inch florets
  • 1 lb rigatoni
  • 2 tbsp flour
  • 32 oz butternut squash soup
  • 2 cups grated Gruyere, divided
  • 1 tsp truffle oil
  • 1 cup ricotta cheese
Instructions
  1. Preheat oven to 350. Spray a 10-inch springform pan with cooking spray. Place on a parchment-lined baking sheet and set aside.
  2. Bring a large pot of salted water to a boil with the sage in it. Add the eggplant to the pot and boil, covered, for 5 minutes. Remove eggplant with a slotted spoon.
  3. Add the leek slices to the same pot of water and boil for 2 minutes. Remove to a bowl. Add the broccoli to the pot and boil for 1 minute. Remove to a bowl. Discard the sage leaves.
  4. Bring the water back to a boil and cook the rigatoni for 3 minutes less than it's recommended cooking time. Drain, rinse under cold water, and transfer to a large bowl.
  5. Heat the butternut squash soup over medium heat. Stir in the flour and simmer until starting to thicken. Stir in half of the gruyere, simmering until melted. Mix the vegetables, pasta, and truffle oil into the sauce. Season to taste with salt.
  6. Pour ⅓ of the pasta/veggie mix into the springform pan. Top with half of the ricotta cheese. Repeat with another layer of pasta and the remaining ricotta. Top with the remaining pasta and sprinkle with the gruyere.
  7. Bake for 30 minutes or until the cheese is melted and the top is browned. Let stand for 5 minutes before unmolding and cutting.
Notes
Adapted from Vegetarian Times
Nutrition Information
Serving size: ⅛th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/10/rigatoni-torte-with-fall-vegetables.html