Baked Rigatoni With Ricotta

Rigatoni Al Forno with Roasted Asparagus and Onions

Rigatoni Al Forno With Roasted Asparagus And Onions

Ingredients

Makes 3 To 4 Servings

• salt for the pasta water
• 4 tablespoons olive oil
• 2 medium onions, cut into 1-inch chunks
• 1 pound asparagus cutinto 2-inch pieces
• ½ pound rigatoni or penne pasta (or any kind of tube shape)
• 1 teaspoon minced garlic (1 good-sized clove)
• ½ cup grated parmesan cheese
• ½ cup balsamic vinegar
• ½ teaspoon salt
• 2 slices whole wheat bread, toasted and crumbled
• freshly ground black pepper

Method

1. Adjust the oven rack to the center position, and preheat the oven to 425°f (375°f if you’ll be using a glass pan)
2. Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
3. Place a large colander in the sink
4. Pour 3 tablespoons of the olive oil into a 9-by 13-inch baking pan, and add the onions and asparagus
5. Shake and tilt the pan to get all the vegetables coated with the oil
6. Roast in the oven for 15 to 20 minutes, or until the vegetables are fork-tender and the onion edges are beginning to brown
7. Remove from the oven and set aside
8. Turn the oven down to 300°f
9. When the pasta water boils, add the rigatoni, keeping the heat high
10. Cook for the amount of time recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting overcooked
11. When it is just tender enough to bite into comfortably but not yet mushy, ladle out and save 1 cup of the pasta water, then dump the rest of the water-plus-pasta into the colander
12. Shake to mostly drain (it’s okay to leave some water clinging)
13. Then transfer the pasta to the pan containing the roasted onions and asparagus
14. Toss in the remaining 1 tablespoon olive oil, plus the garlic and a heaping ¼ cup (a little more than half) of the parmesan
15. Pour in the vinegar and the reserved cup of pasta cooking water, sprinkle in the salt, and stir to combine
16. Sprinkle the breadcrumbs and the remaining parmesan over the top, put the pan in the oven, and bake, uncovered, for 15 to 20 minutes, or until lightly golden on top
17. Serve hot, warm, or at room temperature, topped with a good amount of freshly ground black pepper