Sicilian Baked Rigatoni with Cauliflower and Beef Meatballs
A hearty Sicilian-style baked pasta casserole combining tender rigatoni with roasted cauliflower florets and homemade beef meatballs in rich tomato sauce. The cauliflower becomes beautifully caramelized while the meatballs stay juicy, all bound together with Pecorino cheese for authentic Italian flavor. Perfect for feeding a crowd or meal prepping, this comforting dish brings together classic Mediterranean ingredients in a satisfying one-dish meal that's ideal for family dinners or potluck gatherings.
Ingredients
- ¼ cup Filippo Berio extra-virgin olive oil
- cooking spray(optional)
- 1 large head cauliflower, washed and trimmed into 1-inch florets
- ½ cup fresh bread crumbs
- 5 tablespoons milk
- 1 pound lean ground beef
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- ¾ cup freshly grated Pecorino cheeseParmesan cheese1:1milder flavor
Grate fresh for best results
- 1 medium-size onion, coarsely chopped
- 2 cloves garlic, minced
- 4 cups prepared tomato sauce, of your choice
- 1 pound rigatoni or other short type of macaronipenne or ziti1:1shape variation
Any short pasta works
Instructions
- 1
Coat one baking dish with 2 tablespoons olive oil and spray another baking dish and cookie sheet with oil spray
- 2
Preheat oven to 350 degrees F
- 3
Dry cauliflower florets and toss in the oil-coated baking dish to coat evenly
- 4
Combine bread crumbs with milk in large bowl and let stand for a couple of minutes
- 5
Add beef, oregano, salt, pepper, and 1/4 cup cheese to bread crumb mixture and mix to combine
- 6
Form 1-inch meatballs with wet hands and place on cookie sheet
- 7
Bake meatballs for 30 minutes and cauliflower for 40 minutes, stirring florets a couple of times
- 8
Heat remaining 2 tablespoons olive oil in medium saucepan over medium heat
- 9
Cook onion and garlic until softened, then stir in tomato sauce and heat until hot
- 10
Cook rigatoni according to package directions until still somewhat firm but not raw
- 11
Drain rigatoni and transfer to large bowl
- 12
Mix rigatoni with 1 cup tomato sauce, add cauliflower and another cup sauce, then add meatballs and another cup sauce
- 13
Divide mixture between the two prepared baking dishes
- 14
Spread remaining tomato sauce over each dish and sprinkle with remaining cheese
- 15
Cover with aluminum foil and bake for 20 minutes, then uncover and bake 5 minutes more
Tips
Wet your hands when forming meatballs to prevent the mixture from sticking and ensure smooth, even shapes.
Stir the cauliflower florets a couple of times during roasting to promote even browning and prevent burning.
Cook the pasta until still somewhat firm since it will continue cooking in the oven during the final baking step.
Good to Know
Refrigerate covered for up to 3 days. Reheat covered in 350F oven until heated through.
Assemble completely up to 1 day ahead, cover and refrigerate. Add 10 minutes to covered baking time.
Serve immediately while hot and cheese is melted. Let rest 5 minutes before serving for easier portioning.
Common Mistakes
Don't overcook the pasta initially to avoid mushy texture after baking
Stir cauliflower during roasting to prevent burning on one side
Substitutions
Any short pasta works
FAQ
Can I make this ahead of time?
Yes, assemble the entire casserole up to 24 hours ahead, cover and refrigerate. Add 10 minutes to the covered baking time when cooking from cold.
What if I don't have Pecorino cheese?
Parmesan cheese works as an excellent substitute with a slightly milder flavor. Use the same amount and grate fresh for best results.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat covered in a 350F oven until heated through, about 20-25 minutes.