Ingredients for Baked Rigatoni With Cauliflower In A Spicy Pink Sauce
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How to Make Baked Rigatoni With Cauliflower In A Spicy Pink Sauce
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes; cook for 1 minute more.
- Stir in crushed tomatoes, tomato paste, heavy cream, Parmesan cheese, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add cauliflower florets to the sauce and cook until tender-crisp, about 8-10 minutes.
- Add cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Pour rigatoni mixture into a greased 9x13 inch baking dish.
- Top with mozzarella cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh basil leaves (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
58g
Fat
86g
Carbs
26g
