Baked Rigatoni with Roasted Cauliflower and Italian Sausage

Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 4 cups cauliflower florets (1 inch) 1 (medium head)
• 1 Tbsp. extra-virgin olive oil
• 1 lb. rigatoni pasta
• 4 cups slightly packed spinach, coarsely chopped
• 1 lb. bulk Italian sausage
• 2 Tbsp. chopped fresh rosemary
• 4 large garlic cloves, minced
• 2 (28 oz.) cans diced tomatoes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup shredded Romano cheese (4 oz.)
• 2 cups finely shredded mozzarella cheese (8 oz.)

Directions

1. Heat oven to 425 degrees. Toss cauliflower and oil in a large bowl to coat; place on large rimmed baking sheet. Bake 15 to 20 minutes or until lightly browned. Remover from oven, reduce oven temperature to 350 degrees.

2. Meanwhile, cook pasta according to package directions. Drain; cool under running water. Drain well, Place in large bowl, toss with spinach.

3. Heat large deep skillet over medium-high heat until hot. Crumble sausage into skillet; cook 6 to 8 minutes or until browned, stirring frequently. Add rosemary and garlic; cook over medium heat 30 seconds or until fragrant, stirring constantly. Stir in tomatoes, salt and pepper. Bring to a boil over medium-high heat, stirring occasionally and adjusting heat as necessary.

4. Coat 13 × 9-inch glass or ceramic baking dish with cooking spray. Spoon in enough of the tomato sauce mixture to lightly coat bottom of dish. Layer with half each of the pasta, cauliflower, tomato sauce and Romano cheese. Sprinkle with generous 1/2 cup of the mozzarella cheese. Repeat layers, ending with remaining mozzarella cheese. (Rigatoni can be made to the point 12 hours ahead; cover and refrigerate. Uncover, adding an extra 5 to 10 minutes to baking time.)

5. Bake at 350 degrees 40 to 45 minutes or until browned and bubbly. Remove from oven, cover loosely with foil. Let stand 10 minutes before serving.

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