SLIDESHOWS: Baked Pasta

Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

Melissa Rubel Jacobson uses a few great 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 Parmigiano–panko crumbs and broils it. The topping browns perfectly in only two minutes.

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