Ingredients for Rigatoni Al Forno Baked Rigatoni With Roasted Asparagus And On
- 2 tablespoons olive oil
- Onions
- Rigatoni Pasta
- 1 pound asparagus, trimmed
- 1/2 teaspoon salt
- 2 tablespoons balsamic vinegar
- Fresh Ground Black Pepper
- Parmesan Cheese
- Breadcrumbs
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How to Make Rigatoni Al Forno Baked Rigatoni With Roasted Asparagus And On
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- While water is heating, pour 2 tablespoons of olive oil into a 9x13 inch glass baking dish.
- Add 1 large chopped yellow onion to the baking dish, tossing to coat with oil.
- Roast uncovered for 5 minutes.
- Add 1 pound of trimmed asparagus to the baking dish. Stir and sprinkle with 1/2 teaspoon salt.
- Spread vegetables in a single layer and roast for another 5 minutes.
- Meanwhile, add 1 pound of rigatoni to the boiling water and cook until al dente, according to package directions.
- Drain the pasta reserving about 1/4 cup of pasta water.
- Add the drained pasta to the baking dish with the roasted vegetables. Stir in 2 tablespoons balsamic vinegar, 1/4 teaspoon black pepper, and 1/2 cup of grated Parmesan cheese.
- Mix well, adding a little pasta water if needed to loosen the mixture.
- Sprinkle 1/2 cup bread crumbs evenly over the top.
- Cover the baking dish with foil and return to the oven.
- Bake for 10-15 minutes, or until the bread crumbs are golden brown and crisp.
- Let stand for a few minutes before serving. Drizzle with extra balsamic vinegar if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
45g
Fat
20g
Carbs
29g
