Baked Pasta With Fontina And Cauliflower
Andrea Potischman
Nov 2, 2023
This baked pasta with cauliflower is my latest and greatest easy meal and I can’t praise it enough. Baked pasta is a classic comfort food that’s been around, in some form, for centuries. Food historians can trace baked pasta dishes to the ancient Greeks, who would toss cooked pasta with eggs and cheese before baking it in the oven. Over time, different regions and cultures developed their variations of this simple yet hearty comfort food, incorporating different ingredients such as vegetables, meats, and spices.
This incredibly simple baked pasta with fontina and cauliflower combines the creamy goodness of pasta with the earthy flavor and nutritional benefits of cauliflower. This dish is not only delicious but also simple to prepare, even better, prep beforehand and bake off later. Pre-cook the pasta and the cauliflower, toss everything together with some cheese and seasoned breadcrumbs, and bake until golden and bubbly. This dish has become a recent favorite of my older son, and the more cauliflower in it, the better, if you ask him.
Lets Talk Cauliflower
In addition to being a tasty and satisfying meal, this dish is also a great way to get some extra veggies into your diet. Cauliflower is a cruciferous vegetable that is not only low in calories but also packed with vitamins, minerals, and other beneficial nutrients. Here are some of the health benefits of this remarkable vegetable.
- High in fiber: Cauliflower is an excellent source of dietary fiber, which can promote healthy digestion.
- Rich in antioxidants: Cauliflower is a good source of antioxidants, including vitamin C, beta-carotene, and quercetin, which can help protect your cells from oxidative stress and inflammation.
- Lowers cancer risk: The antioxidants in cauliflower have been shown to reduce the risk of certain types of cancer, including lung, breast, and colon cancer.
- Boosts heart health: The fiber, potassium, and other nutrients in cauliflower can help lower blood pressure and possibly reduce the risk of heart disease.
- Supports brain health: Cauliflower contains choline, a nutrient that is essential for brain health and development.
- Helps with weight management: Cauliflower is low in calories and high in fiber, making it a great food for weight loss and management.
Truth be told, baked pasta cauliflower is a wonderful, hearty quick meal. If you swap out regular pasta and use whole-grain pasta, you combine the best of both worlds – comfort food and good nutrition. This is the perfect meal to add to your winter repertoire and it works any day of the week when cozy vibes are what you’re seeking.
Baked Pasta With Fontina And Cauliflower
Ingredients:
- Kosher salt
- Freshly ground black pepper
- 3/4 pound medium shells
- 5 tablespoons Extra virgin olive oil, divided
- 2 pounds cauliflower, cut into small florets
- 3 garlic cloves, minced
- 1 1/2 cups Italian Fontina cheese, grated
- 1 cup whole-fat Ricotta cheese
- 1/2 cup panko bread crumbs
- 6 tablespoons Italian Parmesan cheese, grated
- 2 tablespoons parsley leaves, roughly chopped
Directions:
- Preheat the oven to 400 degrees F. Lightly grease a 10 x 13 x 2–inch rectangular baking pan and set it near your workstation.
- Fill a large pot with salted water and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Drain in a colander, place in a large mixing bowl, and set aside.
- In a large sauté pan add 3 tablespoons of olive oil and place over medium-high heat. When hot, but not smoking, add the cauliflower and sauté for 5 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook 30 seconds longer, until fragrant. Add the cauliflower to the bowl with the pasta. Season to taste with salt and black pepper. Mix in the Fontina. Transfer half of the mixture to the prepared pan. Spoon the ricotta evenly on top of the pasta. Pour the remaining pasta mixture on top.
- In a small mixing bowl add the panko bread crumbs, Parmesan cheese, parsley, and 2 tablespoons of olive oil and mix well. Sprinkle the breadcrumb mixture on top of the pasta. Place in the oven and bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.
Made this–ahead–last week and the boys put in the oven for dinner. Huge hit, especially with your favorite bakery worker.;)
LOVE IT! So glad you all liked this recipe Sara, the pasta and cauliflower combo is a great one.