I’ve always loved baked pasta—warm, comforting, and deeply satisfying. This version begins with a classic béchamel that’s enriched with cheese to form a silky, flavorful sauce. Crispy bacon and tender cauliflower add savory depth, and a crunchy, cheesy topping gives the casserole a delightful contrast: creamy pasta beneath a golden crust.

Some people worry baked pasta becomes mushy. To avoid that, I partially cook the pasta—about half the time suggested on the package—then stop the cooking by rinsing the pasta in cold water. That keeps the noodles al dente after baking. Because the pasta finishes cooking in the sauce while it bakes, you may want a little extra sauce so the casserole doesn’t dry out.

One of the best things about baked pasta is how easy it is to prepare ahead. You can assemble the dish, refrigerate it, and bake just before serving—perfect for dinner parties or busy weeknights. This recipe uses four cheeses, crisp bacon, and a full head of cauliflower to make a hearty, crowd-pleasing casserole.

If you need to sneak vegetables into picky eaters’ meals, cauliflower is ideal here. Coated in cheese sauce and baked, it blends seamlessly into the dish. For extra concealment, puree a cup of the sauce with some of the cauliflower before folding everything together.

I used cheeses I had on hand, but you can swap in Taleggio, Fontina, Gruyère, or Asiago depending on your taste. I added bacon for a smoky bite, but you can omit it for a vegetarian version or replace it with cooked crumbled sausage.

Buon Appetito!
Deborah Mele

Cheesy Baked Pasta With Cauliflower

Yield:
Serves 4 – 6

Prep Time:
15 minutes

Cook Time:
1 hour 10 minutes

Total Time:
1 hour 25 minutes

A creamy baked pasta dish that can be prepared ahead of time.

Ingredients

• 1 medium head of cauliflower
• 6 strips of bacon, chopped (optional)
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 3 1/2 cups milk (I used 2%)
• 1 cup grated Fontina cheese
• 1 cup grated Gruyère cheese
• 1/2 cup grated Pecorino Romano
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 3/4 pound short pasta of your choice

Topping:

• 1 cup dry breadcrumbs
• 1/3 cup grated Parmesan cheese
• 3 tablespoons finely chopped parsley
• Salt and pepper to taste
• 3 tablespoons olive oil

Instructions

1. Cut the cauliflower into florets and steam or boil until tender; set aside.
2. Cook the bacon in a frying pan over medium heat until crispy, then drain on paper towels and set aside.
3. In a heavy-bottomed saucepan, melt the butter over medium heat, then whisk in the flour to form a roux.
4. Cook, stirring, for another minute or two to remove the raw flour taste.
5. Slowly add the milk while whisking constantly to prevent lumps.
6. Reduce heat to medium-low and warm the milk until hot but not boiling.
7. Stir in the four cheeses, dried oregano, salt, and pepper until the cheeses melt into a smooth sauce.
8. Lower the heat and cook for about 10 minutes, whisking often, until the sauce thickens.
9. While the sauce cooks, bring a large pot of lightly salted water to a boil.
10. Cook the pasta for half the time suggested on the package, then drain and rinse under cold water to stop the cooking.
11. Return the cooled pasta to the pot, add the cheese sauce, cauliflower, and bacon, and gently stir to combine. If you prefer the cauliflower less visible, puree a cup of the sauce with some cauliflower and mix in.
12. Pour the mixture into a large, lightly buttered casserole dish and preheat the oven to 375°F (190°C).
13. In a small bowl, mix the breadcrumbs, Parmesan, parsley, salt, pepper, and olive oil; sprinkle this topping evenly over the casserole.
14. Bake for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown. Let rest a few minutes before serving.

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