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Rigatoni and Cauliflower al Forno

by David Tanis
fallmake-ahead
Yield: 4-6 servingsPrep: Prep: 15 minutesCook: Cook: 45 minutesTotal: Total: 1 hour
Source: http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

Ingredients

produce
  • 1 teaspoonrosemary(chopped fresh)
  • 1/4 cupparsley(chopped fresh)
  • 2 clovesgarlic(minced)
  • 1 large headcauliflower(cut into florets)
dairy
  • 1 cupmozzarella cheese(shredded)
  • 1 cupParmesan cheese(grated)
grain
  • 1 poundrigatoni
pantry staple
  • 2 cupsmarinara sauce
  • pepper
  • 3 tablespoonsolive oil
  • salt

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper.
  3. Spread the cauliflower on a baking sheet and roast for 20-25 minutes until golden and tender.
  4. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
  5. In a large bowl, combine the roasted cauliflower, cooked rigatoni, marinara sauce, half of the Parmesan cheese, mozzarella cheese, parsley, garlic, and rosemary.
  6. Transfer the mixture to a greased baking dish.
  7. Sprinkle the remaining Parmesan cheese over the top.
  8. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
  9. Let cool for a few minutes before serving.

My notes

This dish can be made ahead and reheated before serving.