One a rimmed baking sheet, toss tomatoes, garlic thyme and basil sprigs with 1 tbsp olive oil and season with salt and pepper.
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.
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.
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.
Add Onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in olives, tomatoes, and garlic and the 2 tbsp of butter. Keep warm.
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.
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.