Baked Vegetable Rigatoni Worthington Recipe

• 1/3 c. dry-packed sun-dry tomatoes
• 2 Tbsp. extra virgin olive oil
• 1 med onion, finely minced
• 1 med carrot, finely minced
• 1 x celery rib, finely minced
• 1 Tbsp. chopped garlic
• 28 ounce crushed tomatoes
• 14 ounce minced tomatoes
• 1 c. red wine
• 2 c. water
• 1/4 c. minced fresh flat leaf parsley
• 1/4 c. minced fresh basil
• 3/4 tsp salt
• 1/2 tsp freshly grnd pepper
• 1/2 tsp thyme
• 2 Tbsp. extra virgin olive oil
• 1 sm onion, finely minced
• 1 1/2 lb Japanese eggplants, sliced
• 1 1/4 lb mushrooms, quartered
• 2 lrg red peppers, cut into 1-inch
• 1 tsp salt
• 1/2 tsp freshly grnd pepper
• 1 lb rigatoni pasta, cooked
• 8 ounce provolone cheese, diced
• 3/4 c. freshly grated Parmesan cheese, divided
• 2 Tbsp. minced fresh basil

Directions