Cauliflower Pasta Bake with Brie and Fontina
Servings: 8
Calories: 380kcal
Cauliflower Pasta Bake with Brie and Fontina is like a combination of fancy mac & cheese with veggies! Two dishes at ones.
Print Recipe
Ingredients
- 1 cauliflower medium head, cut up into florets
- 1 tbsp olive oil extra virgin
- 8 oz pasta small shells
- 1 cup Fontina cheese Italian, shredded
- 1 cup Brie cheese rind removed, cubed
- 3 cups milk 2%
- 3 tbsp butter unsalted
- 3 tbsp flour
- 1/4 teaspoon nutmeg freshly grated
- Salt & Pepper to taste
- 1/2 cup Panko breadcrumbs
- 1/2 cup Pecorino cheese grated
- 1 teaspoon thyme fresh, chopped
Instructions
- Preheat the oven to 425 F;
- Cut up the cauliflower, mix with olive oil, salt and pepper, and place on baking sheet;
- Roast the cauliflower for 20 minutes;
- Cook the pasta according to instructions, but 2 minutes less than al dente (it will continue to cook with the sauce);
- In a saucepan, melt the butter, add flour and create a roux;
- Add one cup of milk at the time to the saucepan and mix well until fully incorporated;
- Once all the milk is added, then let it cook and thicken up for a few minutes;
- Take off the heat, add shredded Fontina, cubed brie and mix well until the cheeses are melted;
- Add nutmeg and salt & pepper (taste for seasoning);
- In a bowl, combine the Panko with Pecorino and thyme;
- Spray 9x13" baking dish with cooking spray;
- Add cauliflower and pasta to the baking dish and gently mix together;
- Pour the sauce over and mix it again, to make sure that sauce is evenly distributed;
- Sprinkle the dish with the Panko/Pecorino mixture on top and place into the oven for 20-25 minutes, until bubbly and golden brown;
- Let it cool off slightly before serving. Enjoy!
Nutrition
Calories: 380kcal | Carbohydrates: 31g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 433mg | Potassium: 277mg | Fiber: 1g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 7mg | Calcium: 314mg | Iron: 1mg