This is a rerun of Instagram to Table from November, 2019
A comforting and festive winter baked pasta. Very Italian, very healthy, a beautiful way of eating vegetables (and your kids will love it).
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 25-30 minutes |
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A comforting and festive winter baked pasta. Very Italian, very healthy, a beautiful way of eating vegetables (and your kids will love it).
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Ingredients
- 350 gr ziti pasta
- 1 bunch chicory (puntarelle)
- 1 can your favorite bean
- 1/2 cup white sauce (bésciamel) optional
- 1 head cauliflower
- 1/2 cup Parmesan cheese
- 50 gr Asiago cheese or gruyere
Servings: people
Units:
Instructions
- Boil the leaves of the chicory for 2 minutes. Then drain. Steam cauliflower for 5 minutes.
- sauté the stem in extra-virgin olive oil and garlic (optional)
- add leaves to stem and keep sautéing
- boil pasta very al dente
- In a baking dish, combine the pasta with the beans (rinse them) and the vegetables and the white sauce (if using). Add the cheese in small cubes and mix well.
- grate a generous amount of Parmesan cheese and bake for 20 minutes at 425F
- Serve after 10 minutes.
Recipe Notes
Watch the show for more info and tips on ingredients and quantities. These recipes are recorded during a live show, so the ingredients are not precise but often made up on the spot and created with the audience.
This pasta keeps in the fridge for 2-3 days. It freezes well.
You can substitute cauliflower with broccoli, chicory with kale or spinach, for example. Try and pick vegetables that are in season. If you like the bitter of the chicory but want to make this pasta in the summer, substitute with sautéed radicchio.
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