GRATIN DE PÂTES
2 slices toasted bread 1 tbsp chopped fresh parsley ¾ cup grated Parmesan, divided 12 oz rigatoni pasta 2 tbsp extra-virgin olive oil, plus more for drizzling ¼ red onion, chopped 3 sprigs fresh oregano 2 sprigs fresh thyme 3 cloves garlic, minced 1 carrot, peeled and grated 1 tbsp tomato paste ¼ cup dry white wine 1 lb tomatoes, diced, plus 1 tomato, sliced 1 bay leaf 1½ tsp brown sugar Sea salt and freshly ground black pepper to taste 1 cup whole-milk ricotta cheese 3 tbsp finely chopped fresh basil leaves ¼ cup pine nuts 4½ oz mozzarella cheese, diced Ground nutmeg to finish
Place the toast and parsley in the bowl of a food processor and pulse into fine crumbs. Transfer to a bowl and combine with ¼ cup of the Parmesan; set aside.
Cook the pasta in a large pot of boiling salted water according to the package directions. Drain and set aside.
Preheat the oven to 400°F. Brush the baking dish with olive oil; set aside. In a large sauté pan, heat the olive oil over medium heat. Add the onion, oregano and thyme; cook for 5 minutes, stirring occasionally, without browning. Add the garlic and cook for 1 minute. Add the carrot and cook for 2 minutes. Stir in the tomato paste and cook for another minute. Add the wine and cook for 1 minute. Add the tomatoes, bay leaf and brown sugar and season with salt and pepper; cover and simmer for 15 minutes. Uncover and cook for another 5 minutes, or until the sauce is slightly reduced. Discard the oregano, thyme and bay leaf. Transfer the sauce to the bowl of a food processor, add the ricotta and purée until smooth.
In a large bowl, toss the pasta with the sauce, basil, pine nuts and remaining Parmesan. Transfer to the prepared baking dish, scatter with the mozzarella and sliced tomato and top with the breadcrumb mixture; add a drizzle of olive oil and sprinkle with the nutmeg. Bake the gratin for 30 minutes, or until lightly golden and crispy. Serve immediately.