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Cheesy Baked Pasta with Cauliflower

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This cheesy cauliflower pasta bake is the ultimate vegetarian comfort food, combining a rich, four-cheese sauce with fresh cauliflower and sweet cherry tomatoes. By using a blend of mozzarella, cheddar, provolone, and Parmesan, the dish achieves a sophisticated depth of flavour and that signature golden, bubbling crust. It is a wonderful way to elevate a simple pasta dish into something hearty and indulgent for a cosy evening at home.

Perfect for busy households, this nutritious meal can be assembled up to two days in advance and kept in the fridge until you are ready to bake. Serve it alongside a crisp green salad or some buttery garlic bread for a complete family supper. This versatile recipe is sure to become a new favourite in your weekday rotation, offering a delicious balance of creamy textures and roasted vegetable sweetness.

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Ingredients for Cheesy Baked Pasta with Cauliflower

  • 450g pasta, such as medium shell or tube pasta

  • 1 (400g) can cherry tomatoes, lightly crushed by hand

  • 230g low-moisture whole-milk mozzarella, coarsely grated

  • 110g provolone or other mildly sharp cheese (such as more of the cheddar below), coarsely grated

  • 60g sharp cheddar, coarsely grated

  • 60g Parmesan, grated

  • 350ml double cream

  • Freshly ground black pepper

  • 1/2 head of cauliflower, cut into 1/2" pieces

  • Room-temperature butter or nonstick cooking oil spray (for pan)

How to make Cheesy Baked Pasta with Cauliflower

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Preheat oven to 177°C. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving 120ml pasta cooking liquid, and run under cold water to stop the cooking. Drain well.

Lightly crush cherry tomatoes with your hands in a large bowl. Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved 120ml pasta cooking liquid and mix to combine. Season generously with salt and pepper. Add cauliflower and cooked pasta and toss to coat. Butter (or lightly coat) a 3-qt. or 13x9x2" baking dish with butter. Scrape in pasta mixture and spread out into an even layer. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.

Remove foil and increase oven temperature to 218°C. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 25–30 minutes. Let cool slightly before serving.

Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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