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1
Preheat the oven to 425 degrees.
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2
Butter a 9x13 baking dish.
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3
One a rimmed baking sheet, toss tomatoes, garlic thyme and basil sprigs with 1 tbsp olive oil and season with salt and pepper.
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4
Roast for 20 minutes until softened and browned in spots, and then let cool. Discard thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
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5
On another rimmed baking sheet, toss the broccoli florets with 1 tbsp olive oil and season with salt and pepper. Roast for 15 minutes until crisp-tender.
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6
In a large, deep skillet, heat 1 tbsp olive oil over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and nearly crisp, about 5 minutes.
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7
Add Onion and cook, stirring occasionally, until softened, about 5 minutes.
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8
Stir in olives, tomatoes, and garlic and the 2 tbsp of butter. Keep warm.
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9
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.
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10
Transfer the pasta to the prepared baking dish. Sprinkle 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.
