CAULI-POWER ALFREDO SPAGHETTI BAKE

  • PediaSure<sup>®</sup> doodle of a clock that represents cooking time45 m
  • PediaSure<sup>®</sup> doodle of a fork and spoon that represents recipe servings12
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Nutritionist’s note: A new take on pasta night! This weeknight recipe covers all 4 food groups and is quick to prepare. We guarantee your picky eater won’t be able to eat it fast enough!

Stephanie Jamain, RD | Dietitian at Abbott Nutrition

  • PediaSure® icon for recipes that are gluten free with a cross
    1. PediaSure® icon for recipes that are gluten free with a cross
    2. Gluten-free For children with celiac disease or gluten intolerance
  • 235 mL (1 bottle) vanilla PediaSure Complete®
  • 5 cups cauliflower florets (1 small/medium cauliflower), boiled for 5 minutes
  • 30 mL (2 Tbsp) butter
  • 15 mL (1 Tbsp) garlic (2 cloves), minced
  • 2 mL (½ tsp) salt
  • 2 mL (½ tsp) pepper
  • 300-g package of spaghetti pasta
  • 100 g pancetta, pre-cooked and diced
  • 110 g (1 cup) parmesan cheese, grated
  • 120 g (1 cup) part-skim mozzarella cheese, grated
  1. Preheat oven to 180°C (350°F).
  2. In a small nonstick skillet over low heat, sauté minced garlic with butter until fragrant, being careful not to brown garlic.
  3. In a food processor, place cooked cauliflower, sautéed garlic and butter, PediaSure Complete®, salt, and pepper. Blend several minutes until sauce is very smooth, adding a little more liquid as needed to obtain the right consistency.
  4. Bring a large pot of water to a boil. Cook pasta according to package instructions. Remove from heat, drain pasta and return to pot.
  5. Toss pasta with sauce, pancetta, and parmesan cheese.
  6. Transfer to greased muffin tins and top with grated mozzarella cheese.
  7. Bake at 350°F for 20 minutes or until cheese has melted and pasta has heated through.
  8. Let cool slightly before serving!

WHAT YOU NEED

  • 235 mL (1 bottle) vanilla PediaSure Complete®
  • 5 cups cauliflower florets (1 small/medium cauliflower), boiled for 5 minutes
  • 30 mL (2 Tbsp) butter
  • 15 mL (1 Tbsp) garlic (2 cloves), minced
  • 2 mL (½ tsp) salt
  • 2 mL (½ tsp) pepper
  • 300-g package of spaghetti pasta
  • 100 g pancetta, pre-cooked and diced
  • 110 g (1 cup) parmesan cheese, grated
  • 120 g (1 cup) part-skim mozzarella cheese, grated

HOW TO MAKE IT

  1. Preheat oven to 180°C (350°F).
  2. In a small nonstick skillet over low heat, sauté minced garlic with butter until fragrant, being careful not to brown garlic.
  3. In a food processor, place cooked cauliflower, sautéed garlic and butter, PediaSure Complete®, salt, and pepper. Blend several minutes until sauce is very smooth, adding a little more liquid as needed to obtain the right consistency.
  4. Bring a large pot of water to a boil. Cook pasta according to package instructions. Remove from heat, drain pasta and return to pot.
  5. Toss pasta with sauce, pancetta, and parmesan cheese.
  6. Transfer to greased muffin tins and top with grated mozzarella cheese.
  7. Bake at 350°F for 20 minutes or until cheese has melted and pasta has heated through.
  8. Let cool slightly before serving!
PediaSure<sup>®</sup> doodle that accompanies each helpful recipe tip
  1. Use leftover pasta as a starting point to make this recipe even quicker.
  2. Bake in a 10” x 10” baking dish and cut into squares or use cookie cutters to cut fun shapes.
  3. Substitute/add you picky eater's favourite meat (such as ground beef or chicken) and/or sauce (such as tomato or meat sauce) for variety.
  4. Instead of mixing all ingredients together, you can layer the meat or protein choice under the cheese.
  5. Substitute enriched white pasta for whole grain to boost fibre content.
PediaSure<sup>®</sup> doodle of two kids beside the nutrition facts of recipes

NUTRITION FACTS

Serving size: 1 square

  • Calories225
  • Fat10 g
  • Sodium350 mg
  • Carbohydrate23 g
  • Dietary fibre2 g
  • Protein12 g
†Gluten-free: Substitute for gluten-free pasta.

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