Pasta and noodles · 35 min
Cauliflower-Asparagus Baked Penne with Ricotta, Mozzarella & Parsley
- 35 min
- 2–6 servings
- 647 kcal / serving
This bake brings together creamy ricotta and melted mozzarella with cauliflower and asparagus for a cozy weeknight pasta. The veggies finish in the sauce and bake into a hearty, satisfying dish that comes together quickly.
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Ingredients
- ½ small bunchasparagus
- ½ medium headcauliflower
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ⅓ (8 oz) blockmozzarella cheese
- 5 ozpenne pasta
- ½ (15 oz) pkgricotta cheese
- 1 (8 oz) cantomato sauce
From the pantry: black pepper, Italian seasoning, salt
Cookware
baking dish · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchasparagus
- ½ medium headcauliflower
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
Dairy, eggs & chilled
- ⅓ (8 oz) blockmozzarella cheese
- ½ (15 oz) pkgricotta cheese
Pantry & dry goods
- 5 ozpenne pasta
- 1 (8 oz) cantomato sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| mozzarella cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| penne pasta | 5 oz | 10 oz | 15 oz |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkg |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- In a medium pot, bring water to a boil, then add the cauliflower pieces and penne with a pinch of salt. Cook until the pasta is almost tender, about 7 minutes.
- Meanwhile, trim the woody ends from the asparagus and cut into 1‑inch pieces.
- Mince the garlic and finely chop the parsley leaves, mixing half of the parsley into the garlic in a small bowl.
- In a separate bowl, whisk together the tomato sauce, ricotta, and Italian seasoning until smooth.
- When the pasta is nearly done, add the asparagus to the pot and cook 3–4 minutes more until everything is tender. Drain.
- Drain the pasta and vegetables and toss them with the sauce mixture.
- Transfer the saucy pasta to a baking dish in an even layer, then sprinkle with the mozzarella.
- Bake until the cheese is melted and bubbly, about 10–12 minutes. Garnish with the remaining parsley before serving.
Two tips
- Prep ahead: chop the cauliflower and asparagus earlier and store, then mix the sauce just before cooking.
- Leftovers can be stored in the fridge for 2–3 days; reheat in a microwave or oven until hot.
Nutrition per serving
- Calories
- 647 kcal
- Protein
- 36 g
- Carbs
- 75 g
- Fat
- 24 g
- Fiber
- 9 g
- Sodium
- 398 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.