Cauliflower-Asparagus Baked Penne with Ricotta, Mozzarella & Parsley

Directions

1. Preheat the oven to 425°F.
2. 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.
3. Meanwhile, trim the woody ends from the asparagus and cut into 1‑inch pieces.
4. Mince the garlic and finely chop the parsley leaves, mixing half of the parsley into the garlic in a small bowl.
5. In a separate bowl, whisk together the tomato sauce, ricotta, and Italian seasoning until smooth.
6. When the pasta is nearly done, add the asparagus to the pot and cook 3–4 minutes more until everything is tender. Drain.
7. Drain the pasta and vegetables and toss them with the sauce mixture.
8. Transfer the saucy pasta to a baking dish in an even layer, then sprinkle with the mozzarella.
9. Bake until the cheese is melted and bubbly, about 10–12 minutes. Garnish with the remaining parsley before serving.