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Crusty Baked Shells & Cauliflower

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 servings

Even sautéed cauliflower feels decadant in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.

Ingredient:

  • Kosher salt
  • Freshly ground black pepper
  • 3/4 pound shells (medium such as Barilla)
  • Good olive oil
  • 2 1/2 pounds cauliflower (1 large head cut into small florets)
  • 3 tablespoons sage leaves (roughly chopped fresh)
  • 2 tablespoons capers (drained)
  • 1 tablespoon garlic (3 cloves minced)
  • 1/2 teaspoon lemon zest (grated)
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups Italian Fontina Val d’Aosta cheese (10 ounces with rind freshly grated, lightly packed)
  • 1 cup ricotta (8 ounces)
  • 1/2 cup panko (Japanese bread flakes)
  • 6 tablespoons Italian Pecorino cheese (freshly grated)
  • 2 tablespoons parsley leaves (minced fresh)

Directions:

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