Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On

"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."
photo by Marla Swoffer photo by Marla Swoffer
photo by Marla Swoffer
Ready In:




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

Questions & Replies

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  1. Really great flavor. Would have been better without the breadcrumbs. They didn't add much and made it kinda dry. But still very yummy!!
  2. 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!
  3. 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.


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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