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Baked Vegetable Pasta with Pickled Peppers

Courtesy Adam Friedlander
Cook Time:
40 mins
Prep Time:
15 mins
Servings:
4
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(64)

Chef notes

This isn’t your average pasta bake. The combination of broccoli, mushrooms and garlic, along with bright lemony flavor, a kick of heat and a crunchy breadcrumb topping make it anything but ordinary. And since it can be on your table in less than an hour from start to finish, we have a feeling it will become an instant favorite on your weeknight dinner roster

Any short pasta shape can be used for this recipe, such as rigatoni, fusilli, cavatappi, penne or ziti. Just stay away from small pasta shapes like orzo and elbow macaroni, which will get lost among the hearty pieces of broccoli and mushrooms. 

Quick-pickled chile peppers bring a crisp texture and spicy tang to the dish, while a shower of lemony panko breadcrumbs and grated Parmesan cheese lend big time crunch that's deeply satisfying. Don’t worry: there’s creaminess, too. It’s found by way of an eggy Parmesan sauce that the pasta and vegetables are tossed in, along with several dollops of ricotta cheese that are added on top before baking. 

It’s also a breeze to clean up since the pasta is baked right in the same skillet you use to cook your vegetables. Want to make this pasta bake even easier on yourself? Skip the homemade pickled peppers and opt for store-bought pickled jalapeños.

Ingredients

  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons red wine vinegar
  • 1-2 Fresno, jalapeño or other chile peppers, sliced into thin coins
  • 1 pound rigatoni or other similar-shaped pasta
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium head broccoli, florets cut into 1½- to 2-inch pieces, stalk cut into thin coins, ends trimmed (about 6 cups)
  • 1/2 pound cremini mushrooms, stemmed and cut into thin slices
  • freshly ground black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 2 large cloves garlic, grated or minced
  • 1 cup grated Parmesan, divided
  • 2 large eggs, whisked
  • 1 cup ricotta, drained and lightly salted
  • 2 tablespoons panko breadcrumbs
  • 1 lemon, zested and cut into wedges
  • 1/4 cup packed leaves parsley and tender stems, roughly chopped
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Preparation

1.

In a small bowl, add salt, sugar, red wine vinegar and peppers, and cover with hot water (from the tap is fine) and stir until the salt and sugar dissolves. Let sit at room temperature, stirring occasionally.

2.

Preheat the oven to 400 F. Bring a large pot of salted water to a boil. Add the pasta and cook until shy of al dente, 3 to 4 minutes less than the package instructions. Reserve 1 cup pasta water and drain. Drizzle the pasta with olive oil and toss to prevent the noodles from sticking.

3.

While the pasta cooks, heat the oil in a Dutch oven or a 12-inch ovenproof skillet over medium-high heat until shimmering. Add the stems, season with salt and cook for 2 minutes, stirring halfway, then add the florets and mushrooms, seasoning with salt and pepper. Cook, stirring occasionally, until the broccoli becomes a vibrant green and the mushrooms have shrunken down and released their liquid, 6 to 8 minutes. Season with the red pepper flakes and garlic, cooking until fragrant, about 30 seconds.

4.

When the pasta and vegetables are done, in a small mixing bowl, add 1 cup pasta water and 3/4 cup Parmesan to the whisked eggs, quickly stirring together. Off the heat, add the pasta to the broccoli mixture, then pour in the egg mixture. Stir vigorously for at least 1 minute to combine and coat all pasta pieces. Top with dollops of ricotta, layer with the breadcrumbs and remaining 1/4 cup Parmesan. Bake for 12 to 15 minutes until the pasta at the edges of the pan start to look crispy.

5.

Drain the peppers, if using, and place on top of the pasta. Squeeze the juice of 2 lemon wedges on top, followed be a sprinkle of lemon zest, parsley, a drizzle of oil and pepper. Serve with the remaining lemon.