Three gooey cheeses distract tiny humans from the presence of a vegetable in this baked pasta
Start by cooking 1 lb. medium shells in boiling salted water for half the time the package directs .
Drain, saving ½ cup pasta cooking water. Rinse pasta under cold running water to stop the cooking. Then mix 8 oz. coarsely grated low-moisture whole-milk mozzarella, 4 oz. coarsely grated provolone, 2 oz. coarsely grated sharp cheddar, 2 oz. grated Parmesan, one 14-oz. can cherry tomatoes, lightly crushed, 11⁄2 cups heavy cream, and reserved pasta cooking water in a large bowl; season with salt and pepper. Mix in pasta and 1⁄2 head of cauliflower, coarsely chopped.
Bake at 350° until pasta is hot throughout , 20–25 minutes. Uncover, increase heat to 425°, and continue to bake until sauce is bubbling and top is browned in spots, 25–30 minutes. Even if my kids wish there weren’t so much “stuff” in the noodles, this pasta gets them to the dinner table and keeps them there for a solid five minutes. And I definitely don’t mention that there is white broccoli in it.
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