Baked Rigatoni with Broccoli, Green Olives and Pancetta

By KimK33

Ingredients

• 2 Tbsp unsalted butter
• 1 1/2 pounds plum tomatoes, halved lengthwise
• 3 Garlic cloves, crushed
• 2 Thyme sprigs
• 1/2 Cup torn basil leaves plus 1 basil sprig
• 3 Tbsp Extra virgin olive oil
• Kosher salt
• Black Pepper
• 1 1/2 lb Broccoli, cut into small florets
• 4 Oz slice of pancetta finely diced
• 1 Large onion, very finely chopped
• 1 Cup pitted green olives
• 1 lb Rigatoni
• 2 Cups Ricotta cheese
• 3/4 Cup freshly grated parmigiana-reggiano cheese

Details

Preparation time 120mins

Preparation

Step 1

1. Preheat oven to 425 degrees, and butter a 9x13-inch ceramic or glass baking dish. On a rimmed baking sheet toss the tomatoes, garlic, thyme, and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic reserving any juices.
2. Meanwhile on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.
3. Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter; keep warm.
4. In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil and 1/2 cup of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on the top. Let stand for 5 minutes before serving.