Parmigiano Crusted Rigatoni W Cauliflower Bacon
Elevate your pasta night with this irresistible Parmigiano Crusted Rigatoni with Cauliflower and Bacon, a rich and satisfying baked pasta dish that combines the hearty texture of rigatoni with roasted cauliflower, crispy bacon, and a luxurious homemade cheese sauce. Topped with a golden layer of panko breadcrumbs, Parmigiano Reggiano, and mozzarella, this dish delivers a perfect balance of creamy and crunchy. The roasted cauliflower adds a tender nuttiness, while the smoky bacon introduces a savory depth that will delight your taste buds. Perfect for a cozy family dinner or an impressive dish for entertaining, this recipe is easy to make and ready in under an hour. For a delicious finishing touch, garnish with fresh parsley for a pop of color and freshness.
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Recipe Information
Ingredients
- 12 ounces rigatoni pasta
- 3 cups cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 pieces bacon slices
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 teaspoons garlic powder
- 1 cup Parmigiano Reggiano cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.5 cups panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Bring a large pot of salted water to a boil and cook the rigatoni pasta until just al dente according to package instructions. Drain and set aside.
Spread the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast in the oven for 20-25 minutes, flipping halfway, until tender and lightly browned.
While the cauliflower roasts, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and chop into small pieces.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk while whisking constantly to avoid lumps. Cook for 4-5 minutes until the mixture thickens into a creamy sauce.
Stir in the garlic powder, 1/2 cup of grated Parmigiano Reggiano, 1/2 cup of shredded mozzarella, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until smooth, then remove from heat.
In a large mixing bowl, combine the cooked pasta, roasted cauliflower, and chopped bacon. Pour the cheese sauce over the mixture and toss gently to coat everything evenly.
Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle the top with the remaining Parmigiano Reggiano, mozzarella, and panko breadcrumbs.
Place the dish in the oven and bake at 425°F (220°C) for 15-20 minutes, or until the top is golden and crispy.
Garnish with chopped fresh parsley before serving warm.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 707 mg | 54% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 515 mg | 11% | |
*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.
