Prepare to transform an ordinary weeknight dinner into a culinary masterpiece that will have your family begging for seconds! This irresistible Baked Rigatoni with Cauliflower and Cheese is not just another pasta dish – it's a creamy, cheesy adventure that sneaks in a healthy vegetable while delivering maximum flavor. Imagine perfectly cooked rigatoni embraced by golden, crispy cauliflower and a blanket of melted cheese that will make your taste buds dance with joy. Whether you're a busy parent looking for a quick meal or a food lover seeking comfort on a plate, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound rigatoni pasta
- 1 head cauliflower, chopped
- 2 cups shredded cheese (cheddar or mozzarella)
- 1 cup milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Bring a large pot of salted water to a boil. Add rigatoni pasta and cook for about 8-9 minutes until al dente, making sure not to overcook. The pasta will continue cooking in the oven.
- While pasta is cooking, chop the cauliflower into small, bite-sized florets. Ensure they are roughly uniform in size for even cooking.
- Drain the pasta in a colander, reserving about 1/2 cup of pasta water. Return the pasta to the pot.
- In a separate pan, heat olive oil over medium heat. Add chopped cauliflower and sauté for 5-6 minutes until it begins to soften and develop light golden edges.
- Add milk, garlic powder, paprika, salt, and pepper to the cauliflower. Stir and cook for an additional 2-3 minutes.
- Combine the cauliflower mixture with the cooked rigatoni. Mix gently to ensure even distribution.
- Transfer the pasta and cauliflower mixture to the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Remove from oven and let rest for 5 minutes before serving. This allows the dish to set and makes serving easier.
- Garnish with additional herbs like parsley or basil if desired, and serve hot.
Tips
- Don't overcook the pasta! Remember, it will continue cooking in the oven, so aim for al dente when boiling.
- Cut cauliflower florets into uniform sizes to ensure even cooking and a consistent texture throughout the dish.
- Reserve some pasta water before draining – it can help adjust the sauce consistency if needed.
- For extra flavor, try using a blend of cheeses like sharp cheddar and mozzarella for a more complex taste profile.
- Let the dish rest for 5 minutes after baking to allow the cheese to set and make serving easier.
- For a crispy top, consider adding breadcrumbs or extra cheese during the last 5 minutes of baking.
- If you want to make it ahead, you can assemble the dish and refrigerate, then bake when ready to serve – just add 10-15 minutes to the baking time.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 20g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
