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Crusty Baked Shells & Cauliflower

bowl of shells with cauliflower
Prep Time
15 min
Cook Time
50 min
Yields
6 servings

All of the cauliflower au gratin goodness in a baked pasta dish.

Get the Recipe: Baked Pasta With Tomatoes and Eggplant

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ingredients

Kosher salt and freshly ground black pepper
¾
lb(s) medium shells
Good olive oil
2 ½
lb(s) cauliflower, cut into small florets (1 large head)
3
Tbsp roughly chopped fresh sage leaves
2
Tbsp capers, drained
1
Tbsp minced garlic (3 cloves)
½
tsp grated lemon zest
¼
tsp crushed red pepper flakes
2
cups grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
1
cup (8 ounces) fresh ricotta
½
cup panko (Japanese bread flakes)
6
Tbsp freshly grated Italian Pecorino cheese
2
Tbsp minced fresh parsley leaves
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directions

Step 1

Preheat the oven to 400ºF.

Step 2

Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook 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.

Step 3

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute 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 oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.

Step 4

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.

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