Cauliflower Baked Pasta with Marinara

0 Preheat the oven to 450°F / 232°C. Rub a 9x13 baking dish with oil or spray it with nonstick cooking spray.
7 Take a minute to chop the cauliflower into small florets that are about the same size as the pieces of pasta. If you bought frozen cauliflower or are using pre-chopped florets, they'll likely need to be chopped down into smaller bite-sized pieces.
2 Fill a large pot with water and season it generously with salt. Boil the pasta according to package directions. (Set a time to be sure it is just al dente and not too soft.) If using fresh cauliflower, add it to the pasta in the last 5 minutes of cooking. If using frozen cauliflower, add it in the last 2 minutes of cooking. Drain the pasta and cauliflower.
3 Stir 3 cups of sauce, the cream cheese, and 1/2 cup of parmesan into the pasta and cauliflower.
4 Spread 1/2 cup of sauce out into the bottom of the baking dish. Top with half of the shredded mozzarella and then all of the pasta and cauliflower.
5 Finish with the remaining 1/2 cup of the sauce and the remaining mozzarella and then gently stir everything together in the pan to combine it. Top the pasta with the 1/4 cup of parmesan cheese.
6 Bake until the pasta is bubbly and the cheese is golden and melty, 20 to 25 minutes.