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.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle the top with the remaining Parmigiano Reggiano, mozzarella, and panko breadcrumbs.

Step 9

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.

Step 10

Garnish with chopped fresh parsley before serving warm.

Nutrition Facts

Serving size	(1681.1g)

Amount per serving	% Daily Value*
Calories	3199.3

Total Fat 202.2g	0%
Saturated Fat 104.3g	0%
Polyunsaturated Fat 3.2g
Cholesterol 531.7mg	0%
Sodium 8262.1mg	0%
Total Carbohydrate 187.4g	0%
Dietary Fiber 14.7g	0%
Total Sugars 37.2g
Protein 174.2g	0%

Vitamin D 214.7IU	0%
Calcium 4163.1mg	0%
Iron 9.7mg	0%
Potassium 2551.4mg	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: 55.7%

Protein: 21.3%

Carbs: 23.0%