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Baked rigatoni with Broccoli , green olives and Pancetta Recipe

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This recipe for Baked rigatoni with Broccoli , green olives and Pancetta, by , is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dennis Pedra


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 and freshly ground 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, halved
1 pound rigatoni
2 cups fresh ricotta
3/4 cup freshly grated Parmigiano-Regiano cheese

Preheat the oven to 425 and butter a 9x13 inch ceramic or glass baking sheet
On a rimmed baking sheet,toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil ad 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 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 Parmigianao. Season with the 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
90 minutes




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