Cauliflower-Asparagus Baked Penne with Ricotta, Mozzarella & Parsley
- Time
- 40 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 1 small bunchasparagus
- 1 medium headcauliflower
- 2 clovesgarlic
- 10 ozgluten-free penne pasta
- 1 small bunchItalian (flat-leaf) parsley
- ⅔ (8 oz) blockmozzarella cheese
- 1 (15 oz) pkgricotta cheese
- 2 (8 oz) canstomato sauce
- black pepper
- Italian seasoning
- salt
Cookware
- baking dish
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- large pot
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- whisk or fork
Per serving
- Calories
- 633
- Protein
- 31g
- Carbs
- 76g
- Fat
- 25g
- Fiber
- 9g
- Sodium
- 394mg
Method
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