Cheesy Baked Pasta With Cauliflower

Ingredients

• 1 pound pasta (medium shells or tube pasta)
• 1 (14-ounce) can cherry tomatoes
• 8 ounces low-moisture whole-milk mozzarella, coarsely grated
• 4 ounces provolone or other mildly sharp cheese, coarsely grated
• 2 ounces sharp cheddar, coarsely grated
• 2 ounces Parmesan, grated
• 1 1/2 cups heavy cream
• Freshly ground black pepper
• 1/2 head cauliflower, cut into 1/2-inch pieces
• Room-temperature butter or nonstick cooking spray (for pan)
• Salt, to taste

Instructions

1. Preheat oven to 350 F.
2. Cook pasta in a large pot of salted boiling water until about halfway cooked (still very firm). Drain, reserving 1/2 cup pasta water.
3. Rinse pasta under cold water to stop cooking and drain well.
4. In a large bowl, lightly crush cherry tomatoes by hand.
5. Add mozzarella, provolone, cheddar, Parmesan, heavy cream, and reserved pasta water. Mix to combine.
6. Season generously with salt and black pepper.
7. Add cauliflower and pasta; toss until coated.
8. Butter or lightly spray a 3-quart (13x9x2-inch) baking dish.
9. Transfer pasta mixture to dish and spread evenly. Cover tightly with foil.
10. Bake 20 to 25 minutes, until hot and steaming.
11. Remove foil and increase oven to 425 F.
12. Continue baking 25 to 30 minutes, until bubbling and browned in spots.
13. Let cool slightly before serving.

Make Ahead

• Assemble up to 2 days ahead, cover, and refrigerate until ready to bake.