Past Recipes
Baked Penne

Baked Penne with Cauliflower Cream Sauce, Spinach, and Sun-Dried Tomatoes

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Cheesy pasta is a favorite any time of year, but we especially love curling up with a big bowl during fall and winter. This seasonally-inspired dish features roasted cauliflower blended with garlic, Parmesan, and cream, then folded with mozzarella and tossed with penne, sun-dried tomato, and spinach. Baked with a topping of panko breadcrumbs and, yes, more cheese, this veggie-forward pasta is the comforting cold weather dish you’ve been waiting for.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 890
  • Protein 37g
  • Total Carb 114g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sun-dried tomatoes
    • 2 ounces
    • sun-dried tomatoes
  • panko breadcrumbs
    • 1/3 cup
    • panko breadcrumbs
  • baby spinach
    • 2 ounces
    • baby spinach
  • shallot
    • 1
    • shallot
  • cauliflower florets
    • 10 ounces
    • cauliflower florets
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese
  • penne pasta
    • 8 ounces
    • penne pasta
  • heavy cream
    • 1/2 cup
    • heavy cream
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • garlic
    • 2 cloves
    • garlic
  • crushed red pepper
    • 1/8 teaspoon
    • crushed red pepper
  • oregano
    • 1/8 ounce
    • oregano
  • parsley
    • 1/8 ounce
    • parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large ovenproof pot
  • baking sheet
  • blender or food processor (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Bring a large ovenproof pot of water to a boil over high heat—alternatively, boil water in a regular large pot for cooking pasta, then transfer everything to a baking dish for Step 5. Rinse all produce. Cut cauliflower to 1-inch wide florets, if needed. Roughly chop oregano and parsley leaves, discarding stems. Thinly slice sun-dried tomatoes. Peel shallot and halve.

  2. Roast Cauliflower

    Roast Cauliflower

    On a baking sheet, toss whole garlic cloves, cauliflower, and shallot with 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Roast until cauliflower is tender and just beginning to brown, about 20 minutes. Meanwhile, in a small bowl, stir together breadcrumbs, half of mozzarella, half of oregano, half of parsley, 1 tablespoon olive oil, and ¼ teaspoon salt to combine. Set aside until Step 5.

  3. Cook Penne

    Cook Penne

    Season pot of boiling water generously with salt. Stir in penne and cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain penne and return to pot, off heat. Add spinach, crushed red pepper (skip or use half for less heat), sun-dried tomatoes, remaining oregano, and remaining parsley, and stir to combine. Set aside.

  4. Make Sauce

    Make Sauce

    Once roasted, transfer cauliflower, shallot, and garlic to a blender or food processor. Add heavy cream, Parmesan, ½ teaspoon salt, and black pepper, and pulse until smooth. With motor running and working 1 tablespoon at a time, add reserved pasta cooking water until sauce is pourable but still thick. Pour cauliflower cream sauce into pot with penne, and stir to coat. Stir in remaining mozzarella to combine.

  5. Bake Penne

    Bake Penne

    Sprinkle herbed breadcrumbs evenly over penne. Bake until cheese is bubbling and breadcrumbs are golden brown, about 15 minutes. (P.S. This is a great time to get a head start on dishes.)

  6. Plate Baked Penne

    Plate Baked Penne

    Let baked penne cool slightly, about 5 minutes, then divide between serving plates and dig in! Penne for your thoughts? Rate this recipe online or in the mobile app, and let our Culinary team know what you think.

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