Cauliflower and Broccoli Spaghetti Bake

This dish brings a delightful combination of Mediterranean and Mexican flavors with a hearty blend of cauliflower and broccoli, all tucked into creamy goodness. Perfect for a comforting dinner!

Ingredients

• 1 cup of red lentil pasta
• 1 cup of frozen cauliflower florets
• 1 cup of frozen broccoli florets
• 1 cup of frozen chopped spinach
• 1 cup of tinned tomatoes
• 1/2 cup of ricotta cheese
• 1 tablespoon of olive oil
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of dried oregano
• A pinch of cayenne pepper (adjust for desired heat level)
• Salt and pepper to taste
• Topped with a dollop of Greek yogurt (for serving)

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pot, bring water to a boil and cook the red lentil pasta according to package instructions. Drain and set aside.
3. In a frying pan, heat the olive oil over medium heat. Add the frozen cauliflower and broccoli. Sauté for about 5 minutes until they are tender.
4. Stir in the frozen spinach, tinned tomatoes, garlic powder, onion powder, smoked paprika, oregano, cayenne pepper, salt, and pepper. Allow to simmer for about 5-7 minutes to blend the flavors.
5. In a large mixing bowl, combine the cooked pasta with the vegetable mixture and half of the ricotta cheese. Mix well until everything is evenly coated.
6. Transfer the mixture to a baking dish. Dollop the remaining ricotta on top.
7. Bake in the preheated oven for 20 minutes until bubbly and slightly golden.
8. Serve warm, topped with a dollop of Greek yogurt for a creamy finish.

Flavor Profile Explanation

This dish offers a wonderful balance of savoriness from the herbs and the sweetness of the roasted vegetables. The smoked paprika adds a hint of warmth, while the ricotta gives it a creamy texture that beautifully complements the hearty pasta. The cayenne pepper brings just the right touch of heat without overpowering the dish, making it a cozy and satisfying meal.

Enjoy your cooking, and let me know how it turns out, my dear!