1 orange pepper
1 red onion
Bunch of asparagus (any veggies will do)
4 cloves garlic minced
1 tsp dried rosemary
2 tbsp olive oil
salt and pepper
1 can diced tomatoes drained (try to get the San Romano tomatoes)
1/2 tsp sugar
4 cups cooked rigatoni (al dente) - penne or fusilli would work too
2 eggs
1 container (454 g) ricotta cheese
1/4 tsp allspice
1/2 cup parmesan cheese
Preheat oven to 450F.
Cut the vegetables into chunks and toss in roasting pan with garlic, oil, rosemary, salt and pepper. Roast for about 40 minutes (stir a few times). Remove pan from the oven and add the tomatoes and sugar. Reduce the oven temp to 350 F. Add the cooked pasta to the mixture and mix well.
Beat eggs and add to ricotta, allspice and salt and pepper - mix well. Spread the mixture over the pasta. Finish by sprinkling parmesan cheese over the top.
Bake uncovered for about 45 minutes until golden brown and bubbly.
Serves 6 easily.
