Baked Rigatoni with Cauliflower in a Spicy Pink Sauce
Elevate your pasta night with this Baked Rigatoni with Cauliflower in a Spicy Pink Sauce—an irresistible combination of tender rigatoni, roasted cauliflower, and a creamy, flavorful sauce that brings boldness to every bite. Featuring oven-roasted cauliflower florets for a caramelized depth, this dish pairs them with a luscious pink sauce made from crushed tomatoes, heavy cream, and a touch of heat from red pepper flakes. Layered with gooey mozzarella and sharp Parmesan, then baked to bubbly perfection, this hearty casserole is a comforting crowd-pleaser. Perfect for family dinners or entertaining guests, this easy-to-make recipe delivers restaurant-quality flavor in under an hour. Garnished with fresh parsley, it’s a savory, spicy, and cheesy masterpiece that’s as gorgeous as it is delicious.
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Recipe Information
Ingredients
- 16 oz rigatoni
- 1 medium head cauliflower
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 medium, diced yellow onion
- 4 garlic cloves
- 28 oz crushed tomatoes
- 1 cup heavy cream
- 2 teaspoons Italian seasoning
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Roast for 25 minutes, stirring halfway through, until golden brown.
While the cauliflower roasts, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until softened. Add the minced garlic and red pepper flakes, and cook for another minute.
Stir in the crushed tomatoes, Italian seasoning, and the remaining 1 teaspoon of salt. Let the sauce simmer on low for 10 minutes.
Reduce the heat and stir in the heavy cream, mixing until fully combined. Taste and adjust seasoning as needed.
Add the cooked rigatoni and roasted cauliflower to the skillet with the sauce. Toss well to coat everything evenly.
Grease a 9x13-inch baking dish and transfer the pasta mixture into it. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.
Lower the oven temperature to 375°F (190°C), and bake the pasta for 20 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Enjoy your Baked Rigatoni with Cauliflower in a Spicy Pink Sauce!
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 6954 mg | 302% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 16.2 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1836 mg | 141% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
