Baked Pasta with Cauliflower
A vegetarian dish, originally a humble peasant meal, transformed into a Sunday classic, tasty and quick, requiring just a few cents to satisfy the family while providing the right nutrients for a healthy and fulfilling life. You can make it with any type of cauliflower or broccoli, tomato, garlic, parsley, and chili if you like, and lots of melted provolone cheese.
Find the vegan version here, click.
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- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Boiling, Slow Cooking, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 450.25 (Kcal)
- Carbohydrates 40.62 (g) of which sugars 2.82 (g)
- Proteins 15.22 (g)
- Fat 27.44 (g) of which saturated 3.05 (g)of which unsaturated 0.76 (g)
- Fibers 6.04 (g)
- Sodium 756.29 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Baked Pasta with Cauliflower
- 1.1 lbs cauliflower (any type or broccoli)
- 1 clove garlic
- 1 chili pepper (optional)
- 1.25 cups tomato puree
- 2 leaves bay leaves
- to taste salt
- 1 bunch chopped parsley
- to taste basil
- 3 tbsps extra virgin olive oil
- 10.5 oz pasta (farfalle)
- to taste salt
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 1.25 cups tomato puree
- to taste salt
- 5.3 oz smoked provolone cheese
Baked Pasta with Cauliflower
Tools
What we need to make
- 1 Cutting Board
- 1 Knife
- 2 Pots
- 1 Wok
- 1 Baking Dish
Steps
Baked Pasta with Cauliflower
Wash and trim the cauliflower.
Put a pot of salted water on the stove, and add the bay leaves.
Bring to a boil, and cook the cauliflower for 10 minutes.
Meanwhile, in a wok, put the chopped garlic, chili pepper, and parsley, and let them sauté for a few minutes, but do not let it burn.
Don’t throw away the cauliflower cooking water.
Add half of the cauliflower to the sauté and continue cooking, mashing the florets with a fork.
Leave the cauliflower in chunks, then add the tomato puree and cook for another 10 minutes, adjusting the salt only at the end.
Meanwhile, in another pot, let the garlic brown with the oil, and as soon as it is colored, remove it and add the tomato puree, adjust the salt and cook for 15 minutes covered, finally add some basil leaves and set aside.
In the pot with the rest of the cauliflower, add rigatoni or farfalle pasta, and let it cook for half the time indicated on the package.
After the time has passed, drain it and add it to the sauce along with black olives.
Now take a baking dish or a glass dish, and put a ladle of tomato sauce, a little pasta,
a little provolone and continue layering until you have used all the ingredients.
and continue layering until you have used all the ingredients.
Finish the layers with sauce and some provolone.
Put the dish in the oven in the grill mode in a preheated oven at 375°F for 10 minutes or until you achieve the desired gratin.
Here is your Baked Pasta with Cauliflower ready
Baked Pasta with Cauliflower
FAQ (Questions and Answers)
Baked Pasta with Cauliflower
