Baked Pasta with Roasted Cauliflower and White Beans

Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 (1 1/2 lb.) head cauliflower
• 1 Tbsp. fine sea salt, plus more as needed
• 4 cloves garlic, chopped
• 1/2 tsp. crushed red pepper flakes
• 1 (14 oz.) can no-salt0added diced tomatoes and their juices, preferably fire-roasted
• 1 (15 oz.) can no-salt-added cannellini beans, rinsed
• 8 oz. dried penne or rigatoni pasta
• 1/3 cup grated Parmigiano-Reggiano cheese
• 4 oz. smoked cheddar cheese, shredded or grated (or smoked Gouda or mozzarella)

Directions

1. Heat oven to 400 degrees.

2. Remove and discard the cauliflower core and leaves. Break the florets into bite-size pieces. (should equal about 8 cups), Toss florets with the oil and the 1/2 tsp. of salt in a large (10 to 12 inch) cast-iron or other heavy, oven safe skillet. Roast, stirring a time or two, until cauliflower is lightly browned and barely tender, 20 to 30 minutes.

3. Meanwhile, bring a large pot of water to a boil over high heat. Add a generous pinch or two of salt.

4. Once the cauliflower is done, transfer the skillet to the stove top over medium heat. Stir in the garlic and crushed red pepper flakes; cook until the garlic is tender, 3 to 4 minutes, then stir in the tomatoes and their juices and the beans. Cook until heated through, a few minutes, then remove from the heat.

5. Ad the pasta to the boiling water; cook to al dente according to the package directions. Drain pasta. Add the drained pasta to the skillet mixture. Stir in the Parmigiano-Reggiano and smoke cheddar cheeses; taste and add salt as needed. Top with the bread crumbs.

6. Return the skillet to the oven; bake until the cheese is melted and bubbling and the bread crumbs are golden brown, 15 to 20 minutes before serving.

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