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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the crushed tomatoes, Italian seasoning, and the remaining 1 teaspoon of salt. Let the sauce simmer on low for 10 minutes.

Step 6

Reduce the heat and stir in the heavy cream, mixing until fully combined. Taste and adjust seasoning as needed.

Step 7

Add the cooked rigatoni and roasted cauliflower to the skillet with the sauce. Toss well to coat everything evenly.

Step 8

Grease a 9x13-inch baking dish and transfer the pasta mixture into it. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.

Step 9

Lower the oven temperature to 375°F (190°C), and bake the pasta for 20 minutes until the cheese is melted and bubbly.

Step 10

Garnish with fresh parsley before serving. Enjoy your Baked Rigatoni with Cauliflower in a Spicy Pink Sauce!

Nutrition Facts

Serving size	(1315.0g)

Amount per serving	% Daily Value*
Calories	2007.1

Total Fat 96.1g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 160.6mg	0%
Sodium 6953.8mg	0%
Total Carbohydrate 187.0g	0%
Dietary Fiber 20.8g	0%
Total Sugars 16.2g
Protein 94.2g	0%

Vitamin D 0IU	0%
Calcium 1835.6mg	0%
Iron 10.3mg	0%
Potassium 1871.6mg	0%

*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.

Source of Calories

Fat: 43.5%

Protein: 18.9%

Carbs: 37.6%