Weeknight dinners are much cozier and more delicious with Cheesy Baked Rigatoni. Loaded with cauliflower, kale, Grand Cru® & Organic Sharp Cheddar, and sage breadcrumbs.
By: Sarah Menanix, Snixy Kitchen
By: Sarah Menanix, Snixy Kitchen
- For Sage Breadcrumbs:
- 3/4 cup (3 ounces) sourdough or other bread, cut into 1/2-inch cubes
- 1 teaspoon finely chopped fresh sage
- 1 tablespoon butter, divided
- For Cheesy Cauliflower & Kale Baked Rigatoni:
- 1 pound rigatoni pasta
- 6 tablespoons unsalted butter, divided
- 1 head cauliflower, broken into 1-inch florets
- 2 cups (3 ounces) packed kale, ripped off the core into 2-3 inch pieces
- 1 tablespoon finely chopped sage leaves
- 1/2 cup water
- 1/4 cup minced shallots (about 1 medium shallot)
- 3 tablespoons sweet white rice flour (for not gluten-free, use regular all-purpose flour)
- 3 1/2 cups whole milk
- 1 (6-oz) block Roth Grand Cru® cheese, shredded
- 1 (6-oz) block Roth Organic Sharp Cheddar cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 400 degrees F.
- To prepare the breadcrumbs: Spread the bread cubes on a large baking sheet and bake 15 to 25 minutes, tossing occasionally until completely dry and just beginning to turn golden. Pulse the toasted bread in a food processor until ground, and set aside. If you don’t have a food processor, you can improvise by finely mincing the toasted breadcrumbs.
- Increase oven heat to 450 degrees F.
- Boil a large pot of salted water, and cook pasta until al dente according to instructions. Drain well. Toss lightly with olive oil to keep from sticking, and transfer to a large mixing bowl. Return the same pot, unwashed, to the stove to make the roux.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add cauliflower florets and cook, stirring occasionally, for 8 minutes until cauliflower turns golden brown. Add kale, sage, and water, and cook 7 minutes longer, stirring occasionally, until cauliflower is soft when pierced with a fork. Toss with pasta. Return the same unwashed skillet to the stove to make the sage breadcrumbs.
- While the cauliflower cooks, melt remaining 4 tablespoons butter over medium heat in the same pot you used to cook the pasta. Add minced shallots and cook, stirring, until the butter begins to turn brown and smell nutty.
- Whisk in flour and continue whisking for 1 minute. Slowly add milk, whisking until smooth. Cook, whisking occasionally, until it begins to boil. Continue cooking for 1 to 2 more minutes. Remove from heat.
- Add 4 ounces Grand Cru® (reserving 2 ounces for topping), Organic Sharp Cheddar, salt, and pepper. Whisk until melted and completely smooth. Pour over the veggies and pasta and toss thoroughly to combine.
- Transfer creamy pasta to a 9- x 12-inch casserole dish or baking pan. Sprinkle with remaining 2 ounces Grand Cru®, and bake on the middle rack until top begins to turn golden brown and crispy, about 15 minutes.
- Meanwhile, in the same pan you cooked the cauliflower in, melt 1/2 tablespoon butter over medium heat. Add sage and cook, stirring, for 2 minutes. Add breadcrumbs and remaining 1/2 tablespoon butter, and cook until the breadcrumbs turn golden brown, about 2 to 3 minutes. Transfer to a small bowl for serving.
- Serve the pasta warm with sage breadcrumbs on the side for topping.
- Leftovers keep covered in the fridge for up to 5 days.