Creamy Cauliflower and Shell Pasta Bake
As the cold weather wraps around us, there's nothing quite like the comfort of a warm, cheesy gratin bubbling in the oven. This Creamy Cauliflower and Shell Pasta Bake combines al dente small shell pasta with tender cauliflower florets, all enveloped in a rich, creamy cheese sauce. Enhanced with aromatic thyme and a hint of Dijon mustard, this dish brings a satisfying depth of flavor that's sure to please the entire family. Ideal for chilly evenings, this gratin is not only comforting but also easy to prepare. You can enjoy it as a main meal or a hearty side dish, making it perfect for gatherings or cozy dinners at home. Dive into this deliciously creamy dish, and let the warmth of the kitchen embrace you!
6
Servings
483
Calories
15
Ingredients
Ingredients
water
8 cups (for boiling)
cauliflower florets
6 cups (cut into florets (about 1-1/2 pounds))
salt
3/4 teaspoon (divided)
uncooked small shell pasta
8 ounces (any small pasta will do)
all-purpose flour
1/4 cup (none)
1% low-fat milk
3 cups (none)
fresh thyme
2 teaspoons (chopped or 3/4 teaspoon dried thyme)
garlic cloves
3 (crushed)
reduced-fat sharp cheddar cheese
1 cup (shredded)
fresh Parmesan cheese
1/2 cup (grated)
green onion
3/4 cup (finely chopped)
Dijon mustard
2 teaspoons (none)
black pepper
1/4 teaspoon (none)
white bread
2 slices (none)
butter
2 teaspoons (melted)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large saucepan, bring 8 cups of water to a boil. Once boiling, add the cauliflower florets and 1/2 teaspoon of salt. Cook for 4 minutes or until the cauliflower is tender. Using a slotted spoon, remove the cauliflower and set it aside, reserving the cooking liquid.
3
Bring the reserved cooking liquid back to a rolling boil. Add the pasta and cook for 7 minutes or until it reaches al dente. Drain the pasta and set aside.
4
In a separate saucepan, lightly spoon the flour into a dry measuring cup and level it with a knife. Combine the flour with the 1% low-fat milk, whisking until smooth. Stir in the fresh thyme and crushed garlic, cooking over medium heat for about 8 minutes or until the mixture thickens, stirring constantly to prevent lumps.
5
Remove the thickened sauce from the heat and stir in 1/4 teaspoon of salt, the reduced-fat sharp cheddar cheese, the fresh Parmesan cheese, chopped green onions, Dijon mustard, and black pepper. Mix well until the cheeses melt into a creamy sauce.
6
In a large mixing bowl, combine the cooked cauliflower, drained pasta, and the creamy cheese sauce. Mix gently until the pasta and cauliflower are well coated.
7
Transfer the mixture into a greased 13x9-inch baking dish, spreading it evenly.
8
To make the breadcrumb topping, place the two slices of white bread in a food processor and pulse until coarse crumbs are formed, measuring about 1 cup. Combine the breadcrumbs with the melted butter and sprinkle the mixture evenly over the cauliflower and pasta.
9
Bake in the preheated oven for 20 minutes, or until the top is lightly browned and bubbly. Serve hot and enjoy this comforting dish!
Nutrition Information
14g
Fat
58g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Cauliflower and Shell Pasta Bake?
It is a comforting gratin dish that combines al dente small shell pasta with tender cauliflower florets in a rich, creamy cheese sauce topped with breadcrumbs.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the main nutritional values per serving?
Each serving contains approximately 483 calories, 14g of fat, 58g of carbohydrates, and 22g of protein.
What oven temperature is required for baking?
The oven should be preheated to 400°F (200°C).
How much cauliflower is needed?
You will need 6 cups of cauliflower florets, which is approximately 1-1/2 pounds.
Do I need to boil the cauliflower before baking?
Yes, boil the florets for 4 minutes or until tender before assembling the bake.
What should I do with the cauliflower cooking water?
Reserve the cooking liquid after boiling the cauliflower and use it to boil the pasta.
What kind of pasta is best for this recipe?
Uncooked small shell pasta is recommended, though any small pasta variety will work.
How long should the pasta be cooked?
Cook the pasta for 7 minutes or until it reaches an al dente texture.
How do I make the creamy sauce base?
Whisk 1/4 cup of all-purpose flour into 3 cups of 1% low-fat milk, add thyme and garlic, and cook over medium heat for 8 minutes until thickened.
What cheeses are used in the sauce?
The recipe uses 1 cup of reduced-fat sharp cheddar cheese and 1/2 cup of fresh grated Parmesan cheese.
Can I use dried thyme instead of fresh?
Yes, you can substitute 2 teaspoons of fresh thyme with 3/4 teaspoon of dried thyme.
What seasonings are added to the cheese sauce?
The sauce is seasoned with salt, black pepper, crushed garlic, and Dijon mustard.
How do I prepare the breadcrumb topping?
Pulse two slices of white bread in a food processor until they form coarse crumbs, then combine with 2 teaspoons of melted butter.
What size baking dish is needed?
A greased 13x9-inch baking dish is required.
How long does the dish bake in the oven?
Bake for 20 minutes until the top is lightly browned and bubbly.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
How much garlic is included?
The recipe calls for 3 crushed garlic cloves.
What type of milk is suggested?
The recipe specifies using 3 cups of 1% low-fat milk.
Does the recipe include green onions?
Yes, 3/4 cup of finely chopped green onions are stirred into the cheese sauce.
Is there mustard in this pasta bake?
Yes, 2 teaspoons of Dijon mustard are used to enhance the flavor of the cheese sauce.
How much butter is needed for the topping?
You will need 2 teaspoons of melted butter to mix with the breadcrumbs.
Can I use pre-grated Parmesan cheese?
While fresh Parmesan is recommended for better melting, pre-grated can be used.
What should the texture of the breadcrumbs be?
The bread should be pulsed until it forms coarse crumbs, measuring about 1 cup.
How much salt is used in total?
A total of 3/4 teaspoon of salt is used, divided between the boiling water and the sauce.
Can I substitute the shell pasta?
Yes, any small pasta shape like macaroni or penne can be substituted for the shell pasta.
Is this dish served hot or cold?
This dish is best served hot immediately after baking.
How many ingredients are in this recipe?
There are 15 ingredients in this recipe.
What is the primary flavor profile of the sauce?
The sauce is rich and creamy, flavored with sharp cheddar, Parmesan, garlic, thyme, and a hint of Dijon mustard.
Can this be a main meal?
Yes, it can be served as a hearty main meal or as a satisfying side dish.