https://guylyons.dev/tags/baked/Recent content in Baked on Guy LyonsHugoen-usTue, 24 Feb 2026 09:57:10 -0500https://guylyons.dev/recipes/cheesy-baked-pasta-with-cauliflower/Fri, 20 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/cheesy-baked-pasta-with-cauliflower/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 pound pasta (medium shells or tube pasta)</li> <li>1 (14-ounce) can cherry tomatoes</li> <li>8 ounces low-moisture whole-milk mozzarella, coarsely grated</li> <li>4 ounces provolone or other mildly sharp cheese, coarsely grated</li> <li>2 ounces sharp cheddar, coarsely grated</li> <li>2 ounces Parmesan, grated</li> <li>1 1/2 cups heavy cream</li> <li>Freshly ground black pepper</li> <li>1/2 head cauliflower, cut into 1/2-inch pieces</li> <li>Room-temperature butter or nonstick cooking spray (for pan)</li> <li>Salt, to taste</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Preheat oven to 350 F.</li> <li>Cook pasta in a large pot of salted boiling water until about halfway cooked (still very firm). Drain, reserving 1/2 cup pasta water.</li> <li>Rinse pasta under cold water to stop cooking and drain well.</li> <li>In a large bowl, lightly crush cherry tomatoes by hand.</li> <li>Add mozzarella, provolone, cheddar, Parmesan, heavy cream, and reserved pasta water. Mix to combine.</li> <li>Season generously with salt and black pepper.</li> <li>Add cauliflower and pasta; toss until coated.</li> <li>Butter or lightly spray a 3-quart (13x9x2-inch) baking dish.</li> <li>Transfer pasta mixture to dish and spread evenly. Cover tightly with foil.</li> <li>Bake 20 to 25 minutes, until hot and steaming.</li> <li>Remove foil and increase oven to 425 F.</li> <li>Continue baking 25 to 30 minutes, until bubbling and browned in spots.</li> <li>Let cool slightly before serving.</li> </ol> <h2 id="make-ahead">Make Ahead</h2> <ul> <li>Assemble up to 2 days ahead, cover, and refrigerate until ready to bake.</li> </ul>