Smart Recipe Kitchen

2026-04-24

This baked pasta turns pantry staples and a head of cauliflower into a filling vegetarian dinner with crisp edges and a creamy interior. Serves 6.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 12 ounces penne
• 3 cloves garlic, minced
• 1 can white beans, drained and rinsed
• 2 cups marinara sauce
• 1/2 cup heavy cream
• 1 teaspoon dried oregano
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tablespoons chopped parsley

Instructions:

1. Heat the oven to 425°F. Toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper. Roast on a sheet pan for 20 to 25 minutes until browned at the edges.
2. Meanwhile, cook the penne in salted boiling water until just shy of al dente. Drain.
3. Reduce oven to 375°F. In a large bowl, combine the pasta, roasted cauliflower, remaining olive oil, garlic, white beans, marinara, cream, oregano, and remaining salt.
4. Transfer to a greased 9-by-13-inch baking dish. Top with mozzarella and Parmesan.
5. Bake 20 minutes until bubbly. Broil 1 to 2 minutes if desired for extra color. Rest 5 minutes and finish with parsley.

Why it works: Roasting the cauliflower first adds nutty flavor so the casserole tastes richer without a long ingredient list.

Timing: Prep 15 minutes, cook 45 minutes, total about 1 hour.