Preheat the oven to 180 degrees Celsius.
Place the tomatoes in a roasting tray, drizzle with olive oil and the KNORR Spaghetti Bolognaise Dry Cook In Sauce and roast for 20 minutes or until caramelised.
In the meantime, bring a large pot of salted water to the boil.
Boil the rigatoni in the water for 8-10 minutes or until just tender. Drain and drizzle with olive oil.
Transfer the roasted tomatoes to a saucepan, bring to the boil and add the pumpkin leaves (mekopu).
Simmer for 5 minutes.
Toss the rigatoni pasta in the sauce and serve.