Ingredients:
- 2 packs of Roma Shells
- 2 tablespoons of butter, plus more for greasing
- 600g of plum tomatoes, halved lengthwise
- 3 garlic cloves, crushed
- 2 thyme sprigs
- 1/2 cup of torn basil leaves, plus 1 basil sprig
- 3 tablespoons of olive oil
- Salt and pepper
- 300g of broccoli, cut into small florets (reserved stems)
- 120g of chopped bacon
- 1 large onion, finely chopped
- 1 cup of pitted green olives, halved
- 2 cups of ricotta
- 3/4 cup grated parmesan
Preparation:
- Cook the pasta as instructed on the package. Drain and set aside. Reserve some cooking water.
- Preheat the oven to 220°C and butter a ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme, and basil sprigs with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
- Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon of olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.
- In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned and nearly crisp; about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic, and the 2 tablespoons of butter; keep warm.
- Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil, and 1/2 cup of parmesan. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining parmesan on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.