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    You are in: Home / Recipes / Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On Recipe
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    Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On

    Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On. Photo by Literary Mom

    1/1 Photo of Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    sugarpea's Note:

    One of my favorite make-after-work dishes. Half an hour and it's done. This dish is not saucy and it's not loaded with cheese. It is, however, healthy and relies on the roasted vegetables and balsamic vinegar for it's flavor. Simple and delicious one-dish meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°; put a large pot of water on to boil.
    2. 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. 3
      Add pasta to boiling water.
    4. 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. 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. 6
      Bake until bread crumbs are brown and crisp, 10-15 minutes.
    7. 7
      Serve hot with a cruet of balsamic vinegar.

    Ratings & Reviews:

    • on March 14, 2008

      45

      Really great flavor. Would have been better without the breadcrumbs. They didn't add much and made it kinda dry. But still very yummy!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2008

      55

      I just discovered a version of this recipe in my cookbook collection (Mollie Katzen's Vegetable Heaven), despite having it for nearly 7 years. This is a magical blend, where the whole is much greater than the parts. I love its subtlety, its nutty chewiness, its simplicity. I've been dreaming about it! I mixed the breadcrumbs (fresh) with a splash of olive oil before baking. I also was a bit liberal with the olive oil and balsamic, and also added some garlic to the onions, and roasted the vegetables longer than stated. So good! Worth a try! 5 STARS!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2005

      45

      This was good, but the flavor was a little subtle for our tastes, even with the additional vinegar at the table. But adding butter substitute (Smart Balance) and extra parmesan perked it up. I'd recommend this as a side dish unless meat is added to it, because it's not very filling unless you eat a lot of it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.0
     
    Calories from Fat 156
    26%
    Total Fat 17.3 g
    26%
    Saturated Fat 4.1 g
    20%
    Cholesterol 79.1 mg
    26%
    Sodium 559.3 mg
    23%
    Total Carbohydrate 89.5 g
    29%
    Dietary Fiber 7.7 g
    30%
    Sugars 11.4 g
    45%
    Protein 21.2 g
    42%

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