Baked Penne with Meatless Rosé Sauce

Finely ground cauliflower creates the texture of ground beef in this tasty baked pasta dish.


Use a food processor to finely mince the cauliflower, until everything is uniform in size.

Saute the onion until tender then add in garlic and cauliflower, stirring for another minute. Add the crushed tomatoes along with just enough of their reserved juice to loosen the mixture a bit. Once the sauce has simmered and the remaining ingredients have been added, add in the cooked pasta and cheese. Toss together and pour into a greased casserole dish, top with cheese and bake until bubbly.


Baked Penne with a Meatless Rosé Sauce

Marla Hingley
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6


  • 1 lb GF penne noodles
  • 1 cup Italian cheese blend grated


  • 1 cup cauliflower finely chopped (about ½ head)
  • 3 Tbsp olive oil
  • ½ onion finely chopped
  • 2 cloves garlic minced
  • 28 oz can whole tomatoes crushed by hand (reserve juice)
  • ½ tsp red pepper flakes
  • ¼ cup fresh parsley finely chopped
  • ¼ cup heavy cream or canned coconut milk
  • 1 cup Italian cheese blend grated


  • Use a food processor to finely chop the cauliflower in small uniform pieces, set aside.
  • In a large skillet sauté onions in oil until tender then add garlic, stirring for another minute. Add tomatoes and red pepper flakes along with cauliflower. Add a bit of the reserved tomato juice to create a sauce and allow to simmer for 5 minutes.
  • Stir in parsley and cream, and season to taste with salt and pepper.
  • Toss sauce with cooked noodles and 1 cup of the cheese and place in a greased casserole dish. Top with remaining cheese and bake uncovered at 450°F for 15 minutes or until browned.


Omit the cheese for dairy free
Tried this recipe?Let us know how it was!
See also
Creamy Pumpkin & Rosemary Penne


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