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Cauliflower Medley Baked Cheesy Pasta
Indulge in a hearty wholesome and low-carb vegetarian meal with this Cauliflower Medley Baked Cheesy Pasta. Experience the medley of cauliflower, ricotta, cheddar, and pasta sauce, baked to perfection for a comforting dinner treat.
5
1 hr
TOTAL TIME
637
CALORIES
$3.29
PER SERVING
Ingredients
Directions
11 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 350°F (180°C).
2
In a large Dutch oven, stir together the frozen cauliflower florets and Marinara pasta sauce to coat.
3
Over medium-high heat, bring the sauce in the pot to a simmer.
4
Cover the pot, allowing the cauliflower to become fork-tender, which should take about 15 minutes.
5
In a separate medium bowl, combine the eggs, Pecorino Romano cheese, ricotta cheese, Italian seasoning, and sea salt. Mix until well incorporated.
6
Once the cauliflower is tender, add the fresh baby spinach to the pot, simmering to reduce excess moisture.
7
Remove the pot from the heat, then stir in the previously prepared egg and cheese mixture.
8
Evenly sprinkle shredded cheddar cheese on top of the mixture in the pot.
9
Transfer the pot to the preheated oven, letting it bake for 30 minutes. The eggs should set, and the cheese should bubble and achieve a light brown color on top.
10
Give the dish 10 minutes to cool before serving warm.
11
Store any leftovers in an airtight container in the refrigerator. They should be good to consume for up to 5 days.
Health Info
Macros
23g
CARBS
47g
FAT
33g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
EGGS
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