Entrée: Italy – Pasta al Forno con Cavolfiore e Parmigiano (Baked Pasta with Cauliflower and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Additional 5 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12–14 oz (350–400 g) short pasta (penne, rigatoni, ziti)
1 medium head cauliflower, cut into florets and roasted
2 cups (500 ml) tomato sauce or passata
7 oz (200 g) mozzarella, diced or torn
1 cup (100–120 g) grated Parmesan
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
Fresh basil or parsley, to taste
Salt and black pepper, to taste

Show original ingredient measurements

12–14 oz / 350–400 g short pasta (penne, rigatoni, ziti)
1 medium head cauliflower, cut into florets and roasted
2 cups (500 ml) tomato sauce or passata
7 oz / 200 g mozzarella, diced or torn
1 cup (100–120 g) grated Parmesan
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
Fresh basil or parsley, to taste
Salt and black pepper, to taste

Instructions

1. Preheat oven to 200°C (400°F). Toss cauliflower florets with olive oil, salt and pepper and roast until tender and golden, about 20–25 minutes.
2. Cook pasta in salted boiling water until just shy of al dente (it will finish baking in the oven); drain and reserve a little pasta water.
3. In a skillet, warm the tomato sauce with garlic, season to taste; if too thick, loosen with a splash of reserved pasta water.
4. Toss drained pasta with sauce, roasted cauliflower, most of the Parmesan and half the mozzarella.
5. Transfer mixture to a baking dish, scatter remaining mozzarella and Parmesan on top.
6. Bake 20–25 minutes until bubbling and golden; let rest 5 minutes, garnish with fresh basil and serve.