Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon
30 mins (prep 25, cooking 5)
14 ingredients
4 servings
Melissa Rubel from Food & Wine Magazine, uses a few shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmiagiano-panko crumbs, and broils it. The topping browns perfectly in only two minutes. F&W Magazine, 02/2008 - From World's Best Pastas.

Categories:  side-dish , italian , north-american , taste~mood , spicy , bacon , cheese , low-in... , low-sodium , eggs~dairy , time-to-make , <-30-mins , european , easy , main-dish , cauliflower , american , pork , meat , savory , vegetable ,
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Serving Size (133.3 g)
Servings 4
Amount per Serving
Calories 475.22 Calories from Fat 330.39
% Daily Value *
Total Fat 36.71g 225.93%
Saturated Fat 15.82g 316.46%
Trans Fat 0.02g %
Cholesterol 81.04mg 108.05%
Sodium 313.16mg 52.19%
Total Carbohydrate 30.67g 40.89%
Dietary Fiber 1.6 g 25.55%
Sugars 4.65 g %
Protein 6.62g 53.0%
Vitamin A 870.1IU% Vitamin C 0.35mg%
Calcium 192.37mg% Iron 2.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large garlic clove, freshly ground black pepper, crushed red pepper flakes, rigatoni pasta, freshly grated parmigiano-reggiano cheese, crispy bacon, cooked