Try this Baked Rigatoni with Cauliflower and Cheese recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200.
Place cream and garlic into saucepan over medium heat, and bring to just below boiling. Cook, stirring for 2 minutes, then remove from heat and allow to cool slightly.
Fold in half each of chedder and parmesan into cream mixture and set aside.
Meanwhile, cook the pasta in a large pan according to directions until al dente. Add the cauliflower florets for the final 4-6 minutes of cooking time, then drain and transfer to a 2 litre cooking dish.
Pour the cream mixture over the pasta and sprinkle with the remaining chedder and parmesan. Bake for 15 minutes until golden and bubbling.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 859 | ||
Calories from Fat: 526 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.5g | 78 % | |
Saturated Fat 34.4g | 172 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 273.1mg | 84 % | |
Sodium 219.9mg | 8 % | |
Potassium 744.8mg | 20 % | |
Total Carbohydrate 67.2g | 20 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 63.5g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 859
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