Baked Zuchinni Rigatoni with Roasted Cauliflower

Rigatoni is baked in a luxurious zucchini béchamel made from roasted zucchini, white wine, lemon, yogurt, and crème fraîche, creating a sauce that is rich, silky, and surprisingly light. Melted provolone adds a savory depth, while Calabrian chilies bring a subtle warmth that balances the creamy richness. Finished with toasted Parmesan breadcrumbs for a golden crunch and served alongside roasted cauliflower, this dish layers comforting flavors, bright acidity, and satisfying texture in every bite.

To Enjoy at Its Best
Reheat the rigatoni uncovered in a 400°F oven until bubbling hot and beautifully golden on top, allowing the cheese and sauce to develop a lightly caramelized finish. Warm the roasted cauliflower separately until heated through and lightly crisp around the edges. Plate the pasta and finish with the toasted Parmesan breadcrumbs just before serving to preserve their crunch. Serve the roasted cauliflower alongside for a simple, flavorful contrast to the creamy baked rigatoni.