F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Baked Rigatoni with Broccoli, Green Olives and Pancetta
© Christina Holmes

Baked Rigatoni with Broccoli, Green Olives and Pancetta

  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 6
  • MAKE-AHEAD
  • STAFF-FAVORITE

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes.

  1. 2 tablespoons unsalted butter, plus more for greasing
  2. 1 1/2 pounds plum tomatoes, halved lengthwise
  3. 3 garlic cloves, crushed
  4. 2 thyme sprigs
  5. 1/2 cup torn basil leaves, plus 1 basil sprig
  6. 3 tablespoons extra-virgin olive oil
  7. Kosher salt
  8. Freshly ground black pepper
  9. 1 1/2 pounds broccoli, cut into small florets and stems reserved for another use
  10. One 4-ounce slice of pancetta, finely diced
  11. 1 large onion, very finely chopped
  12. 1 cup pitted green olives, such as Castelvetrano, halved
  13. 1 pound rigatoni
  14. 2 cups fresh ricotta cheese
  15. 3/4 cup freshly grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 425° and butter a 9-by-13-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 top. Let stand for 5 minutes before serving.
Make Ahead The baked pasta can be refrigerated overnight.

Suggested Pairing

Pair with a juicy, medium-bodied red, such as Chianti.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.