Rigatoni Al Forno (baked Rigatoni) With Roasted Asparagus And On

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 3 cups chopped onions, in large chunks
• 3/4 lb rigatoni pasta (or similar tube-shaped pasta)
• 1 lb asparagus, cut into 2 inch pieces
• 1/2 teaspoon salt
• 4 tablespoons balsamic vinegar
• fresh ground black pepper
• 1/3 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• extra balsamic vinegar, for passing

Recipe

• 1 preheat oven to 375°; put a large pot of water on to boil.
• 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 add pasta to boiling water.
• 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 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 bake until bread crumbs are brown and crisp, 10-15 minutes.
• 7 serve hot with a cruet of balsamic vinegar.