Pasta with Cauliflower and Ricotta

Pasta with Cauliflower and Ricotta

  • Prep: 45 min
  • Cook Time: 1 hr 15 min
  • Total: 2 hr
  • Serving: 6

Pasta with Cauliflower and Ricotta is a great one dish meal.


  • 1 pound bucatini (short pasta tubes)
  • 2 pounds cauliflower
  • 1 pound ricotta cheese
  • 2 eggs
  • 1 cup Parmesan cheese, grated
  • salt and pepper
  • olive oil


  1. Boil the cauliflower and drain, reserving the cooking water. Gently fry the cauliflower in 1 tablespoon olive oil until lightly brown.
  2. Add 2 tablespoons of cooking water to the ricotta cheese to soften. Mash with a fork and add salt and pepper to taste. Stir into the cauliflower.
  3. Boil pasta in cooking water until al dente.
  4. In a greased 9 by 13 inch baking dish, arrange alternate layers of pasta and cauliflower mixture. Beat the eggs with the grated cheese and pour over top layer. Bake at 400 degrees F for 45 minutes or until a golden crust forms.


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