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with Cauliflower

Active Time : 25 minutes
Total Time : 1 hour
Serves : 8 servings


  • 12 ounces cavatappi pasta
  • 1 head cauliflower cored, cut into 1-inch florets
  • 1 tablespoon olive oil
  • 1/2 pound Culinary Circle Sliced Pancetta diced
  • 1 16.4 ounce jar classic Alfredo pasta sauce
  • 1 1/2 cups shredded smoked Gouda cheese
  • 1 cup Culinary Circle Shredded Three Cheese Blend
  • 2 large tomatoes seeded and diced
  • 1 cup crispy Panko style plain bread crumbs
  • 2 tablespoons butter melted


Prepare pasta according to package directions; drain.

Meanwhile, cook cauliflower in a large pot of boiling water until crisp-tender (about 5 minutes). Drain well; set aside.

In large skillet, heat oil over medium-high heat; add pancetta and sauté until crispy. Add in cauliflower and continue cooking until golden brown. Cool slightly.

Combine pasta with pancetta and cauliflower, Alfredo sauce, cheeses and tomato. Transfer to a greased large casserole dish. Combine bread crumbs and butter; sprinkle over pasta.

Bake in a preheated 350°F oven until golden brown and bubbly (about 35 minutes).

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