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1/1 Photo of Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon
Melissa Rubel from Food & Wine Magazine, uses a few shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmiagiano-panko crumbs, and broils it. The topping browns perfectly in only two minutes. F&W Magazine, 02/2008 - From World's Best Pastas.
Units: US | Metric
Serving Size: 1 (613 g)
Servings Per Recipe: 4