Absolutely! Let’s dive into the delightful world of “Rigatoni Al Forno” 🍝, a scrumptious baked rigatoni dish with roasted asparagus and onions that’s perfect for those busy weeknights when you want something hearty, healthy, and utterly delicious. This recipe is all about simplicity and flavor, with a touch of elegance from the balsamic vinegar. It’s not drowning in sauce or overloaded with cheese, but it doesn’t compromise on taste one bit. So let’s get started on this easy, one-dish wonder!
Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and Onions
Overview:
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients:
- 3 tablespoons olive oil
- 3 onions, roughly chopped
- 3/4 pound rigatoni pasta
- 1 bunch asparagus, tough ends trimmed and cut into bite-sized pieces
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Balsamic vinegar, to taste
- 1/2 cup breadcrumbs
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 375°F (190°C) and put a large pot of water on to boil. This will be for cooking the rigatoni. |
| 2 | Prepare the Baking Dish: Pour olive oil into a 9×13 inch glass baking dish. Break up the onions into chunks, add them to the pan, and stir to coat them in the oil. Spread the onions out evenly in the dish. Leave the pan uncovered and place it in the preheated oven. Roast the onions for about 5 minutes until they start to soften and caramelize slightly. |
| 3 | Cook the Rigatoni: While the onions are roasting, add the rigatoni pasta to the boiling water. Cook according to the package instructions until it is just al dente. Drain and set aside. |
| 4 | Roast the Asparagus: After the onions have roasted for 5 minutes, add the asparagus pieces to the baking dish. Give everything a good stir to combine. Sprinkle with salt and some freshly ground black pepper. Spread the vegetables out in a single layer and continue to roast for another 5 minutes until the asparagus is tender-crisp. |
| 5 | Combine Everything: Once the vegetables are roasted to perfection, remove the baking dish from the oven. Add the cooked rigatoni to the dish with the roasted vegetables. Drizzle with a bit of balsamic vinegar for that tangy sweetness. Sprinkle in the grated Parmesan cheese and toss everything together gently until well combined. |
| 6 | Add the Crunch: Spread the breadcrumbs evenly over the top of the pasta and vegetable mixture in the baking dish. This will give your dish a delightful crunch and added texture. |
| 7 | Bake to Perfection: Cover the baking dish with foil and return it to the oven. Bake for an additional 10-15 minutes until the breadcrumbs are golden brown and crisp. This will help all the flavors meld together beautifully. |
| 8 | Serve and Enjoy: Once the Rigatoni Al Forno is hot and bubbly, remove it from the oven. Serve it hot with an extra drizzle of balsamic vinegar on the side for those who want a bit more tanginess. This dish is best enjoyed fresh out of the oven, with the breadcrumbs still crispy and the flavors at their peak. Bon appétit! 🍽️ |
Nutritional Information (Per Serving):
- Calories: 594.1
- Fat: 17.4g
- Saturated Fat: 4.1g
- Cholesterol: 79.2mg
- Sodium: 559.3mg
- Carbohydrates: 89.6g
- Fiber: 7.7g
- Sugar: 11.5g
- Protein: 21.2g
Recipe Notes:
- Variations: Feel free to customize this dish to your liking. Add some cherry tomatoes for bursts of sweetness, toss in some mushrooms for earthy flavors, or sprinkle with red pepper flakes for a bit of heat.
- Make-Ahead: You can assemble this dish ahead of time and keep it covered in the refrigerator. When ready to bake, simply pop it in the oven and add a few extra minutes to the baking time.
- Leftovers: This Rigatoni Al Forno reheats beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Serving Suggestions: Serve this baked rigatoni with a simple green salad dressed in a light vinaigrette for a complete meal. A crusty loaf of bread or garlic bread on the side is always a good idea!
So there you have it, a simple yet incredibly flavorful recipe for Rigatoni Al Forno with Roasted Asparagus and Onions. This dish is a celebration of fresh ingredients, balanced flavors, and easy preparation. Perfect for busy weeknights or lazy weekends when you want a comforting meal without a lot of fuss. Give it a try, and let the oven work its magic for a dinner that’s sure to become a family favorite! 🌿🍝🧅
