Sicilian Rigatoni and Cauliflower Casserole / Rigatoni e Broccoli Siciliani
Sicilian Rigatoni and Cauliflower Casserole serves 16, perfect for gatherings. Baked meatballs & roasted cauliflower in creamy tomato sauce with Pecorino cheese. Easy to prep ahead.
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Cooking tools:
- Baking dish
- Baking sheet
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Mixing bowl
- Spoon
- Kitchen towel
- Aluminum foil
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 1/4 cup Filippo Berio extra-virgin olive oil
- or cooking spray
- 1 large head cauliflower (2 pounds ), washed and trimmed into 1-inch florets
- 1/2 cup fresh bread crumbs
- 5 tablespoons milk
- 1 pound lean ground beef
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 3/4 cup freshly grated Pecorino cheese
- 1 medium-size onion, coarsely chopped
- 2 cloves garlic, minced
- 4 cups prepared tomato sauce of your choice
- 1 pound rigatoni or other short type of macaroni
- INGREDIENTS
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