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Tender rigatoni is baked with zucchini and savory provolone for a rich, comforting take on the classic Italian-inspired Nerano. Finished with crisp garlic-buttered bread crumbs for a warm, savory crunch, it’s served alongside roasted cauliflower tossed with bright Caesar vinaigrette for the perfect balance of creamy, cheesy richness and fresh, tangy flavor.
To Enjoy at Its Best
Reheat the rigatoni uncovered in a 400°F oven for 25–30 minutes, or until hot throughout and bubbling around the edges. Warm the roasted cauliflower alongside it for 5–8 minutes. Allow the rigatoni to rest for 2–3 minutes, then sprinkle with the garlic-buttered bread crumbs just before serving to keep them crisp. Toss the warm cauliflower with a few spoonfuls of Caesar vinaigrette and serve alongside the rigatoni.
Tender rigatoni is baked with zucchini and savory provolone for a rich, comforting take on the classic Italian-inspired Nerano. Finished with crisp garlic-buttered bread crumbs for a warm, savory crunch, it’s served alongside roasted cauliflower tossed with bright Caesar vinaigrette for the perfect balance of creamy, cheesy richness and fresh, tangy flavor.
To Enjoy at Its Best
Reheat the rigatoni uncovered in a 400°F oven for 25–30 minutes, or until hot throughout and bubbling around the edges. Warm the roasted cauliflower alongside it for 5–8 minutes. Allow the rigatoni to rest for 2–3 minutes, then sprinkle with the garlic-buttered bread crumbs just before serving to keep them crisp. Toss the warm cauliflower with a few spoonfuls of Caesar vinaigrette and serve alongside the rigatoni.