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.