- 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)