BAKED ZITI OR PENNE RIGATE WITH CAULIFLOWER
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
- Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
- Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.
- Heat the oven to 375 degrees. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 685 milligrams, Sugar 4 grams
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Healing Tarot
[email protected]I'm always looking for new ways to make baked ziti, and this recipe definitely didn't disappoint. The cauliflower added a nice touch and the flavor was amazing.
Ainullah Khan
[email protected]This is a great recipe for a dinner party. It's easy to make and it always a hit.
Md Nazim
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the unique flavor and texture of the cauliflower.
Rais Ali
[email protected]This recipe is a great way to get your kids to eat their vegetables. The cauliflower is hidden in the sauce and they'll never know it's there.
Kj Kj
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the whole family loves it.
Ahtsham Akram
[email protected]I love this recipe because it's so easy to make and it's always a crowd-pleaser. The cauliflower adds a nice touch and the flavor is amazing.
Alma William
[email protected]This recipe is a great way to use up leftover cauliflower. It's also a great way to get your kids to eat their vegetables.
Jaiden Pollard
[email protected]I've made this recipe several times and it's always a hit with my family. The cauliflower makes it a little healthier and the flavor is still amazing.
Nathan Howard
[email protected]I'm always looking for new ways to make baked ziti, and this recipe definitely didn't disappoint. The cauliflower added a nice touch and the flavor was amazing.
Ayyam Ali
[email protected]This is a great recipe for a potluck. It's easy to make and transport, and it always a hit.
sean rupert
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the unique flavor and texture of the cauliflower.
Ghaith Mohamad
[email protected]This recipe is a great way to get your kids to eat their vegetables. The cauliflower is hidden in the sauce and they'll never know it's there.
Jakobe Porter
[email protected]I was hesitant to try this recipe because I'm not a big fan of cauliflower, but I was pleasantly surprised. The cauliflower was not overpowering and it added a nice texture to the dish.
[email protected] Popabear
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The cauliflower gives it a nice twist and the sauce is always a hit.
Rebul Ahmed
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the whole family loves it.
Ram Paswan
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the unique flavor of the cauliflower.
Tipu Toor
[email protected]This was a great recipe. The cauliflower was a nice addition and helped to make the dish a little lighter. The sauce was also very flavorful.
Boakye Charles
[email protected]I loved this recipe! The cauliflower made it a healthier version of baked ziti, and the flavor was still amazing. I will definitely be making this again.
Olawasegun Olamilaken
[email protected]I followed the recipe exactly and it turned out perfect. The ziti was cooked al dente and the sauce was flavorful. The cauliflower added a nice touch of texture and flavor.
Sonu Naveed
[email protected]This recipe was a hit with my family! The cauliflower added a nice twist to the classic baked ziti. I will definitely be making this again.