We promise you’ll be making this simple, delicious kid-friendly dish on repeat at your house.
Ingredients:
- 1 pound penne pasta
- 1 14 ounce can cherry tomatoes
- 8 ounces mozzarella, grated
- 5 ounces white cheddar, grated
- 3 ounces Parmesan, grated
- 1 1/2 cups whole milk
- 1 small head of cauliflower, cut into small pieces
- Olive oil (to grease the pan)
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees F.
- Cook the pasta in a large pot of boiling water for half of the recommended cooking time (so it will not overcook when baked). Reserve 1/2 cup pasta water.
- Drain the pasta and rinse it under cold water.
- Add the cherry tomatoes in a large bowl and crush them gently with a rubber spatula. Add the cheeses, milk, and pasta water into the bowl. Mix to combine.
- Add the cauliflower, cooked pasta, salt, and pepper into the bowl and toss to combine.
- Lightly grease a 3 qt baking dish with olive oil. Spread the pasta mixture out into the pan. Cover with tin foil.
- Bake for 20 minutes. Remove foil, increase oven temperature to 425 degrees, and bake until the cheese is bubbling.