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Baked Barilla® Whole Grain Rotini with Cauliflower & Italian Cheese Sauce


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Baked Barilla® Whole Grain Rotini with Cauliflower & Italian Cheese Sauce
PREPARATION TIME
12 minutes

DIFFICULTY
Medium

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 850
CARBOHYDRATE: 81.0g
PROTEIN: 40.0g
FAT: 45.0g
View more #EatTheSeason recipes

TYPE OF RECIPE
Vegetarian


Ingredients for 7 people


1 BOX Barilla® Whole Grain Rotini
6 CUPS Cauliflower Florets
6 TABLESPOONS Extra Virgin Olive Oil Divided
1 CLOVE Garlic Chopped
64 FL. OUNCES Milk
2/3 CUP Flour
8 OUNCES Fontina Cheese Grated
1 CUP Parmigiano-Reggiano Cheese Grated



Preparation 11 minutes preparation + 1 minutes cooking
1. PREHEAT oven to 375° F

2. BRING a large pot of water to a boil

3. Blanch the cauliflower in the boiling water for 6 minutes

4. Drain, and place on a plate to cool down

5. SAUTE garlic and 2 TBSP olive oil until slightly yellow in color about 1-2 minutes

6. Add the cauliflower and saute for 2 minutes

7. BRING another large pot of water to a boil

8. HEAT the milk in a separate sauce pan, until simmering, about 7 minutes on high heat

9. Meanwhile, ADD the butter and remaining olive oil to another saucepan and heat until melted

10. ADD the flour and cook until bubbling, about 30 seconds over medium-high heat

11. WHISK in the hot milk and simmer for 5 minutes

12. Whisk in the grated cheeses

13. COOK Whole Grain Rotini half of the recommended cooking time on package

14. Drain pasta and combine with sauce and cauliflower mixture

15. TRANSFER mixture to a greased 9x13-inch baking pan and top with grated Parmigiano cheese to taste

16. BAKE for 45 minutes