Name: Rigatoni And Cauliflower Al Forno Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 head of cauliflower, cut into bite-sized florets; 1 pound rigatoni pasta; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon red pepper flakes (optional); 1 can (28 oz) crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh basil leaves, for garnish

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large pot of salted boiling water, cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant.
Add the cauliflower florets to the skillet and cook, stirring occasionally, for about 5-7 minutes until slightly softened.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Allow the mixture to simmer for about 10-15 minutes, until the cauliflower is tender and the flavors have melded together.
Add the cooked rigatoni to the skillet and toss to combine, making sure the pasta is well coated in the sauce.
Transfer half of the rigatoni and cauliflower mixture to the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheese over the top.
Add the remaining rigatoni and cauliflower mixture on top, followed by the rest of the shredded mozzarella and Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves before serving.

Ingredients

Instructions

Nutrition Facts