Name: Baked Crusted Pasta Shells And Cauliflower Recipe
Yield: 2
Cuisine: Italian

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How to make Baked Crusted Pasta Shells And Cauliflower Recipe

Eileen Troxel

Crawler

Italian

Kosher salt

Freshly ground black pepper

Medium Pasta Shells

Extra-virgin olive oil

Cauliflower Cut Into Small Florets

Roughly chopped fresh sage leaves i substituted 2 tablespoons rubbed sage

Capers Drained

Minced Garlic

Grated lemon zest

Crushed Red Pepper Flakes

Freshly grated italian fontina val d'aosta cheese 10 ounces with rind...  above

8 ounces fresh ricotta

Panko japanese bread flakes

Freshly grated italian pecorino cheese

step 1

Fill a large pot with water, add 1 tablespoon of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on package. Drain and pour into a very large bowl. 

step 2

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch saut pan over medium-high heat, add half of the cauliflower in one layer and saut for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower into the bowl with the pasta. Add 3 additional tablespoons of olive oil to the pan and add the remaining cauliflower. Cook until browned and tender; add to the bowl. 

step 3

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl; stir gently to combine. Stir in the fontina. Transfer half of the mixture to a 10 x 13 x 2-inch 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. 

step 4

Honest Cooking