Baked Campanelle Pasta with Cauliflower & Fontina Cheese

Baked Campanelle Pasta

with Cauliflower & Fontina Cheese

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

On a cool evening, few things beat the hearty goodness of mac ’n’ cheese. We’re giving it a gourmet spin with our Mornay sauce—a variation on béchamel, a classic French white sauce, featuring a generous helping of cheese. We’re using melty Fontina (and adding a sprinkle of rosemary for its incredible, woodsy aroma). Twisted campanelle pasta clings to the sauce beautifully, while nutty cauliflower is a perfect complement to the richness. Along with a layer of crunchy breadcrumbs, we’re topping it off with a sprinkling of Parmesan for even more cheesy flavor.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Peel and small dice the onion. Peel and roughly chop the garlic. Small dice the Fontina cheese (discarding any rind). Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain thoroughly and transfer to a large bowl. Wipe out the pot.

Cook the vegetables:
3 Cook the vegetables:

While the pasta cooks, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add ½ cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the water has cooked off. Turn off the heat; season with salt and pepper to taste. Transfer to the bowl of cooked pasta.

Make the Mornay sauce:
4 Make the Mornay sauce:

While the vegetables cook, in the pot used to cook the pasta, heat the butter on medium-high until melted. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and reserved pasta cooking water; cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Add ¾ of the Fontina cheese and up to half the rosemary; cook, whisking frequently, 1 to 2 minutes, or until thickened and thoroughly combined. Remove from heat and season with salt and pepper to taste.

Assemble the pasta:
5 Assemble the pasta:

Transfer the Mornay sauce to the bowl of cooked pasta and vegetables. Toss to thoroughly coat and season with salt and pepper to taste; transfer to a baking dish. Top with the breadcrumbs, Parmesan cheese, remaining Fontina cheese and as much of the remaining rosemary as you’d like; season with salt and pepper.

Bake the pasta & serve your dish:
6 Bake the pasta & serve your dish:

Place the assembled pasta in the oven and bake 15 to 17 minutes, or until golden brown on top. Remove from the oven and let stand for at least 3 minutes before serving. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Peel and small dice the onion. Peel and roughly chop the garlic. Small dice the Fontina cheese (discarding any rind). Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain thoroughly and transfer to a large bowl. Wipe out the pot.

Cook the vegetables:
3 Cook the vegetables:

While the pasta cooks, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add ½ cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the water has cooked off. Turn off the heat; season with salt and pepper to taste. Transfer to the bowl of cooked pasta.

4 Make the Mornay sauce:

While the vegetables cook, in the pot used to cook the pasta, heat the butter on medium-high until melted. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and reserved pasta cooking water; cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Add ¾ of the Fontina cheese and up to half the rosemary; cook, whisking frequently, 1 to 2 minutes, or until thickened and thoroughly combined. Remove from heat and season with salt and pepper to taste.

Assemble the pasta:
5 Assemble the pasta:

Transfer the Mornay sauce to the bowl of cooked pasta and vegetables. Toss to thoroughly coat and season with salt and pepper to taste; transfer to a baking dish. Top with the breadcrumbs, Parmesan cheese, remaining Fontina cheese and as much of the remaining rosemary as you’d like; season with salt and pepper.

6 Bake the pasta & serve your dish:

Place the assembled pasta in the oven and bake 15 to 17 minutes, or until golden brown on top. Remove from the oven and let stand for at least 3 minutes before serving. Enjoy!

Bake the pasta & serve your dish:
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