A simple main course with a delicate taste, baked pasta with cauliflower is a recipe suitable for many occasions. Whether for a dinner with friends or family, this pasta with white cauliflower makes everyone happy: even those who do not particularly like this vegetable, so rich in beneficial properties
- 320 g of rigatoni
- 1 medium cauliflower
- 1 smoked scamorza
- 80 g of fontina
- 40 g of grated Parmigiano
- 40 g of butter
Start preparing the pasta in the oven with cauliflower by washing and subdividing cauliflower into florets. Cook the cauliflower with steam "al dente" for about ten minutes: it will be ready when you can sting the florets with a fork without being able to "cross" to the bottom. In a pan melt the butter and season the cauliflower florets over medium heat until they are lightly browned.
Then add the scamorza cheese and the fontina cheese cut into small pieces and the grated cheese. Stir well, turn off the heat and keep covered until the cheeses have melted completely.
Then dedicate yourself to the preparation of the béchamel, following the quantities of ingredients indicated in the recipe.
Boil the pasta in plenty of salted water, drain it rather al dente and toss it in a bowl with oil poured in flush and a few knobs of butter. Add the cheese and cauliflower mixture and mix gently to mix the ingredients without breaking the tops.
Pass the pasta in a baking dish and cover with the béchamel sauce. Transfer the pan in a hot oven to 180 degrees and under the grill for about twenty minutes until it has formed on the surface a beautiful golden crust. Take out the baked pasta with the cauliflower, let it settle for a few minutes and serve hot.