 | | Directions |
- Mix canned tomatoes, whipping cream, Asiago cheese, fontina cheese, ricotta cheese, pepper and salt in medium bowl. Set aside.
- Bring large pot of water to boil.
- Add pasta and cut up cauliflower and cook 5 minutes. Drain.
- Add pasta mixture to cheese mixture, toss to combine.
- Spoon into baking dish or 6 individual ceramic baking dishes. Top with pats of butter, sprinkle with parmesan cheese.
- Bake at 500° for 7-10 minutes or until bubbly and browned.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: large pasta pot, large mixing bowl, 2-3 qt. baking dish or 9x13 baking dish
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 28 ounces can crushed Italian tomatoes |
| - | | 1 1/2 cups whipping cream |
| - | | 1 cup Asiago cheese or parmesan cheese - grated |
| - | | 1/2 cup fontina cheese - cubed or shredded |
| - | | 2 tablespoons ricotta cheese |
| - | | 1 teaspoon red pepper flakes - more to taste |
| - | | 1 teaspoon salt |
| - | | 1 cauliflower head, chopped into bite size pieces |
| - | | 1 pound penne pasta or other small pasta |
| - | | 3 tablespoons butter |
| - | | 1/2 cup parmesan cheese - shredded |
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