Baked Penne With Roasted Cauliflower, Tomatoes, and

Name: Baked Penne With Roasted Cauliflower, Tomatoes, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 ounce) canwhole peeled plum tomatoes; 1 small head cauliflower, cut into bite-sized florets (preferably organic); 4 tablespoons olive oil; salt, pepper to taste; 6 ounces whole wheat penne; 1 large pinch red chili pepper flakes; 12 ounce fresh basil leaf, finely shredded (a small clamshell container); 12 kalamata olives, pitted and thinly sliced; 4 ounces creamy bulgarian feta (or more to taste); ⅓ cup shredded parmesan cheese or ⅓ cup romano cheese; ¾ cup panko breadcrumbs

Servings: persons

1 (28 ounce) canwhole peeled plum tomatoes
1 small head cauliflower, cut into bite-sized florets (preferably organic)
4 tablespoons olive oil
salt, pepper to taste
6 ounces whole wheat penne
1 large pinch red chili pepper flakes
12 ounce fresh basil leaf, finely shredded (a small clamshell container)
12 kalamata olives, pitted and thinly sliced
4 ounces creamy bulgarian feta (or more to taste)
⅓ cup shredded parmesan cheese or ⅓ cup romano cheese
¾ cup panko breadcrumbs

1
Preheat oven to 425 degrees and start a large pot of water for the pasta.
2
Crush tomatoes in your hand or with a potato masher, place in a saucepan, heat to boiling.
3
Reduce heat and simmer 20-30 minutes, stirring occasionally, until reduced to about 3/4 of its original volume.
4
Toss cauliflower with olive oil, sprinkle liberally with salt and pepper, and place on a parchment-lined baking sheet.
5
Roast in preheated oven, turning pieces once or twice, until browned and tender.
6
Place in a large bowl and set aside.
7
Reduce oven setting to 350 degrees.
8
Meanwhile, cook the penne until it is just under al dente.
9
Drain well, let it cool a bit, then put into the bowl with the cauliflower.
10
Add the reduced tomatoes, chile flakes, shredded basil leaves, olives, and crumbled feta.
11
Toss well to combine and pour into an oiled 8 X 8 inch baking dish, top with panko mixed with Parmesan, and bake until heated through and crispy on top, about 15 minutes.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (28 ounce) canwhole peeled plum tomatoes, 1 small head cauliflower, cut into bite-sized florets (preferably organic), 4 tablespoons olive oil, salt, pepper to taste, and more.

Yes, Baked Penne With Roasted Cauliflower, Tomatoes, and Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Penne With Roasted Cauliflower, Tomatoes, and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions