Description
Cauliflower Alfredo Pasta Bake is a creamy, comforting dish that transforms humble ingredients into a rich and satisfying meal. With tender pasta enveloped in velvety Alfredo sauce and roasted cauliflower, this bake is perfect for cozy weeknight dinners or special family gatherings. It’s not just delicious; it’s a sneaky way to sneak veggies into your diet while impressing even the pickiest eaters. Get ready to savor every bite!
Ingredients
Scale
- 8 oz penne pasta
- 1 medium head of cauliflower (about 4 cups, chopped)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- ½ cup panko bread crumbs
- ¼ cup additional Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Boil water in a large pot, cook penne until al dente (8-10 minutes), then drain.
- Toss cauliflower florets with olive oil, salt, and pepper; roast on a baking sheet for about 20 minutes until golden brown.
- In a saucepan, melt butter over medium heat and sauté garlic until fragrant (1-2 minutes). Stir in heavy cream and simmer.
- Whisk in Parmesan cheese until melted; add Italian seasoning, salt, and pepper.
- In a bowl, combine cooked pasta, roasted cauliflower, and sauce until evenly coated.
- Pour mixture into the baking dish; top with panko and extra Parmesan.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg