Today, I am preparing Ina Garten’s Cauliflower Pasta Bake, a comforting and delicious dish that blends roasted cauliflower with pasta and a creamy cheese sauce. This casserole-style recipe is perfect for a cozy family dinner or a potluck, delivering a satisfying meal with minimal effort.
What is Ina Garten Cauliflower Pasta Bake?
Ina Garten Cauliflower Pasta Bake is a savory dish that combines roasted cauliflower with pasta in a creamy, cheesy sauce, all baked to perfection. The dish is a delightful blend of flavors and textures, with the cauliflower adding a subtle nuttiness and the cheese sauce providing a rich, comforting finish.

Other Ina Garten Recipes
Why You Should Try This Recipe
- Comforting and Satisfying: A hearty meal that’s perfect for any occasion.
- Vegetarian-Friendly: A meatless dish that doesn’t skimp on flavor.
- Versatile: Customize with your favorite cheeses or add-ins.
- Make-Ahead Friendly: Prepare in advance and bake when ready.
- Family Approved: A dish that will please even picky eaters.
Ingredients Needed to Make Ina Garten Cauliflower Pasta Bake
- 1 large head of cauliflower, cut into florets
- 1 pound pasta (such as rigatoni or penne)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions to Make Ina Garten Cauliflower Pasta Bake
Step 1: Roast the Cauliflower:
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
Step 2: Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and set aside.
Step 3: Prepare the Cheese Sauce:
- In a large skillet, heat olive oil over medium heat.
- Add garlic and red pepper flakes, sauté for 1-2 minutes.
- Pour in heavy cream and bring to a simmer.
- Stir in Gruyère and Parmesan cheese until melted and smooth.
- Season with salt and pepper.
Step 4: Combine and Bake:
- In a large bowl, mix the roasted cauliflower, cooked pasta, and cheese sauce.
- Transfer to a greased baking dish.
- Sprinkle with panko breadcrumbs and additional Parmesan cheese.
- Bake at 375°F (190°C) for 20-25 minutes, until the top is golden and bubbly.
Step 5: Garnish and Serve:
- Remove from the oven and let cool for a few minutes.
- Sprinkle with fresh parsley before serving.

What Goes Well With Ina Garten Cauliflower Pasta Bake
- Fresh Green Salad: A crisp salad with a light vinaigrette balances the richness.
- Garlic Bread: Perfect for soaking up any extra cheese sauce.
- Steamed Vegetables: Broccoli or green beans make great sides.
- White Wine: Pair with a Chardonnay or Sauvignon Blanc for a complete meal.
Essential Tips for Perfecting Ina Garten Cauliflower Pasta Bake
- Roast Cauliflower Properly: Ensure the cauliflower is golden and tender for the best flavor.
- Use Al Dente Pasta: This helps the pasta hold up in the bake without becoming mushy.
- Choose Quality Cheese: Freshly grated cheese melts better and has a superior taste.
- Add a Crunchy Topping: Panko breadcrumbs give a satisfying crunch to the dish.
- Season Generously: Taste the sauce before baking and adjust the seasoning to your preference.
Variations of Ina Garten Cauliflower Pasta Bake
- Add Protein: Incorporate cooked chicken, sausage, or bacon for a heartier dish.
- Make It Spicy: Increase the red pepper flakes or add chopped jalapeños.
- Go Gluten-Free: Use gluten-free pasta and breadcrumbs.
- Vegetable Mix: Add spinach, mushrooms, or bell peppers for extra veggies.
- Creamy Twist: Stir in a dollop of ricotta or mascarpone cheese for extra creaminess.
Storing Ina Garten Cauliflower Pasta Bake: Best Practices
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This dish freezes well for up to 2 months; thaw in the refrigerator before reheating.
Reheating Ina Garten Cauliflower Pasta Bake: Best Practices
- Oven: Reheat in a 350°F oven for 15-20 minutes until heated through.
- Microwave: Heat individual portions in the microwave on medium power, stirring occasionally.
Nutrition Value (per serving):
- Calories: 480 kcal
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 800mg
- Total Carbohydrates: 50g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 18g
FAQs
How do I prevent the cauliflower from getting mushy in Ina Garten Cauliflower Pasta Bake?
To keep the cauliflower from becoming mushy, roast it at a high temperature (around 425°F) until it’s tender but still has a bit of bite. Avoid overcooking it in the sauce, as it will continue to soften in the oven.
Can I make Ina Garten Cauliflower Pasta Bake ahead of time?
Yes, you can prepare this dish ahead of time. Assemble the casserole, cover it, and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature and then bake as directed.
What type of pasta works best for Ina Garten’s Cauliflower Pasta Bake?
Short pasta shapes like penne, rigatoni, or rotini work best for this dish. These shapes hold the sauce well and mix nicely with the roasted cauliflower.
How can I make Ina Garten Cauliflower Pasta Bake gluten-free?
To make this dish gluten-free, use gluten-free pasta and breadcrumbs. Ensure all other ingredients, like the cheese and seasonings, are also gluten-free.
Final Words
Ina Garten Cauliflower Pasta Bake is a cozy and delicious dish that brings together roasted cauliflower and creamy pasta in one satisfying casserole. This recipe is perfect for a comforting weeknight dinner or when you want to impress guests at a gathering. The rich cheese sauce and crunchy breadcrumb topping make every bite a delight!
Related Recipes By Garin:
Print
Ina Garten Cauliflower Pasta Bake
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Ina Garten Cauliflower Pasta Bake is a savory dish that combines roasted cauliflower with pasta in a creamy, cheesy sauce, all baked to perfection. The dish is a delightful blend of flavors and textures, with the cauliflower adding a subtle nuttiness and the cheese sauce providing a rich, comforting finish.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 pound pasta (such as rigatoni or penne)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Roast the Cauliflower:
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and set aside.
- Prepare the Cheese Sauce:
- In a large skillet, heat olive oil over medium heat.
- Add garlic and red pepper flakes, sauté for 1-2 minutes.
- Pour in heavy cream and bring to a simmer.
- Stir in Gruyère and Parmesan cheese until melted and smooth.
- Season with salt and pepper.
- Combine and Bake:
- In a large bowl, mix the roasted cauliflower, cooked pasta, and cheese sauce.
- Transfer to a greased baking dish.
- Sprinkle with panko breadcrumbs and additional Parmesan cheese.
- Bake at 375°F (190°C) for 20-25 minutes, until the top is golden and bubbly.
- Garnish and Serve:
- Remove from the oven and let cool for a few minutes.
- Sprinkle with fresh parsley before serving.