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Baked Campanelle Pasta
with Cauliflower & Fontina Cheese
55 MIN
4 Servings
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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NutritionPER SERVING
-
Calories710 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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