Recipes Baked Rigatoni with Broccoli, Green Olives and Pancetta 5.0 (2,315) 1 Review Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes. Slideshow: Baked Pasta Dishes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 1 hrs 20 mins Yield: 6 Ingredients 2 tablespoons unsalted butter, plus more for greasing 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 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 1/2 pounds broccoli, cut into small florets and stems reserved for another use One 4-ounce slice of pancetta, finely diced 1 large onion, very finely chopped 1 cup pitted green olives, such as Castelvetrano, halved 1 pound rigatoni 2 cups fresh ricotta cheese 3/4 cup freshly grated Parmigiano-Reggiano cheese Directions 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. 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. 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. 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. Rate it Print