Rigatoni Al Forno (Baked Rigatoni) With Roasted Asp

Name: Rigatoni Al Forno (Baked Rigatoni) With Roasted Asparagus And On
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 cups chopped onions, in large chunks; 3/4 lb rigatoni pasta (or similar tube-shaped pasta); 1 lb asparagus, cut into 2 inch pieces; 1/2 teaspoon salt; 4 tablespoons balsamic vinegar; fresh ground black pepper; 1/3 cup grated parmesan cheese; 1/2 cup breadcrumbs; extra balsamic vinegar, for passing

Servings: persons

1
Preheat oven to 375u00b0; put a large pot of water on to boil.
2
Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
3
Add pasta to boiling water.
4
After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
5
Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
6
Bake until bread crumbs are brown and crisp, 10-15 minutes.
7
Serve hot with a cruet of balsamic vinegar.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 cups chopped onions, in large chunks, 3/4 lb rigatoni pasta (or similar tube-shaped pasta), 1 lb asparagus, cut into 2 inch pieces, and more.

Yes, Rigatoni Al Forno (Baked Rigatoni) With Roasted Asparagus And On falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni Al Forno (Baked Rigatoni) With Roasted Asparagus And On

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions