If you love organized cooking and avoiding waste, the baked pasta and cauliflower casserole will quickly become one of your favorite dishes.
Not only is it easy to prepare, but it’s also a fantastic way to give new life to ingredients that might otherwise end up forgotten in the fridge.
With just a few steps, you can turn pasta, seasonal cauliflower, and cheeses into a creamy, gratin dish rich in flavor that everyone at the table will love.
This zero-waste recipe is perfect for those who want to organize meals without sacrificing taste: you can prepare it in advance, store it in the fridge, and reheat it when needed, making it ideal for quick lunches or impromptu dinners.
My version of the baked pasta and cauliflower casserole is without béchamel or cured meats. Also, we’ll use mixed pasta for an even more appetizing result.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven, Microwave
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
- Energy 489.75 (Kcal)
- Carbohydrates 62.15 (g) of which sugars 3.94 (g)
- Proteins 24.19 (g)
- Fat 17.30 (g) of which saturated 3.16 (g)of which unsaturated 2.52 (g)
- Fibers 8.48 (g)
- Sodium 770.98 (mg)
Indicative values for a portion of 300 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 for Baked Pasta and Cauliflower Casserole
- Half cauliflower
- 1.8 oz spreadable cheese
- 1.8 oz Parmesan
- 5.3 oz smoked provola cheese
- 1.1 lbs mixed pasta
- to taste salt
- to taste pepper
- 1.8 oz breadcrumbs
Tools for Baked Pasta and Cauliflower Casserole
- 1 Pot pot
- 1 Baking Dish glass baking dish
- 1 Potato Masher manual potato masher
Steps for Baked Pasta and Cauliflower Casserole
To start, clean the cauliflower, separate the florets, and boil them in a pot with salted water. They need to cook until they are soft enough to be mashed with a potato masher. It will take about 20 minutes. If needed, you can make the cauliflower smoother with an immersion blender. Set aside and adjust the salt and pepper.
In another pot, cook the mixed pasta in plenty of salted water. Drain it while it is still quite al dente.
In the cauliflower cream bowl, add the spreadable cheese and mix until you have a nice smooth cream.
We can now start assembling: thoroughly coat the pasta with the cauliflower and cheese cream. Also, add the provola cut into cubes.
Now pour the mixture into the glass baking dish and generously sprinkle the surface with grated Parmesan and breadcrumbs. You can finish with a drizzle of extra virgin olive oil or little knobs of butter.
We can bake it in the oven or in the microwave:
– In the oven: 356°F in a static oven for about 20 minutes, activating the grill for the last 5 minutes
– In the microwave: crisp mode for 10 minutes.
Let it rest a few minutes after cooking and it’s ready
FAQ
How long can I store the baked pasta and cauliflower casserole in the fridge?
You can store the casserole in an airtight container in the fridge for 2-3 days. Before serving, reheat it in the oven or microwave until it’s thoroughly heated, so it retains all its creaminess and flavor.
Can I freeze the leftover cauliflower cream and for how long?
Yes, you can freeze the leftover cauliflower cream without any issues. Allow the cream to cool completely, transfer it to appropriate containers or freezer bags, and make sure to leave a little space for expansion during freezing. It can be stored for up to 3 months. To use, thaw it in the fridge or at room temperature, then slowly reheat in a pot, adding some milk or broth if necessary to bring it back to its original creamy consistency.
