Name: Cheesy Baked Pasta With Cauliflower
Yield: 6 servings
Ingredients: 1 pound pasta, such as medium shell or tube pasta; 1 14-ounce can cherry tomatoes; 8 ounces low-moisture whole-milk mozzarella, coarsely grated; 4 ounces provolone or other mildly sharp cheese (such as more of the cheddar below), coarsely grated; 2 ounces sharp cheddar, coarsely grated; 2 ounces Parmesan, grated; 1½ cups heavy cream; Freshly ground black pepper; ½ head of cauliflower, cut into ½-inch pieces; Room-temperature butter or nonstick cooking oil spray (for pan)

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Alex Lau

This baked pasta is super-kid-friendly but is also enjoyed by more than just the under-five crowd. Chopping up the cauliflower keeps it healthyish and helps it blends right into the dish.

Recipe notes