Crusty Baked Shells and Cauliflower
A warm, comforting recipe with a cheesy, tangy twist. Even if you are not a cauliflower fan, just give it a try and you won't be disappointed.
Ingredients
- salt
- freshly ground black pepper
- 3/4 pound medium shell such as Barilla
- olive oil
- 2 1/2 pound cauliflower cut into small florets
- 3 tbsp roughly chopped fresh sage leaves
- 2 tbsp capers drained
- 1 tbsp minced garlic
- 1/2 tsp grated lemon zest
- 1/4 tsp crushed red pepper flakes
- 2 cups freshly grated Italian Fontina Val d’Aosta cheese lightly packed (10 ounces with rind)
- 1 cup fresh ricotta
- 1/2 cup panko
- 6 tbsp freshly grated Italian Pecorino cheese
- 2 tbsp minced fresh parsley leaves
Instructions
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Preheat the oven to 400°
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Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.
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Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
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Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.
