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, lightly crushed by hand; 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; 1 1/2 cups heavy cream; Freshly ground black pepper; 1/2 head of cauliflower, cut into 1/2" pieces; Room-temperature butter or nonstick cooking oil spray (for pan)

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Photo by Alex Lau

Chopping up the cauliflower helps it blends right into the dish, making it much harder for kids to fish out.

Recipe notes

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