Friday, November 24, 2017

Crusty Baked Shells & Cauliflower

I tend to think I don't really like pasta, but I think that's because I equate pasta with red sauce or heavy cream sauces, which probably isn't fair to pasta.

This dish is delicious; it's layered with several different flavors, none of which are too overpowering. Serve with a salad, and TA-DA, you've got a pretty impressive dinner.

And, one more bonus, it can be made ahead and then just thrown in the oven. I love that.














CRUSTY BAKED SHELLS & CAULIFLOWER
  • Kosher salt
  • black pepper
  • 3/4 pound medium shells, such as Barilla
  • olive oil
  • 2 1/2 pounds cauliflower, cut into small florets (1 large head)
  • 3 tablespoons fresh sage leaves, roughly chopped 
  • 2 tablespoons capers, drained 
  • 3 cloves minced garlic
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon crushed red pepper flakes 
  • 2 cups Fontina cheese, grated and lightly packed (10 ounces with rind)
  • 1 cup (8 ounces) fresh ricotta
  • 1/2 cup panko 
  • 6 tablespoons freshly grated Pecorino cheese
  • 2 tablespoons fresh parsley leaves, minced 

Preheat oven to 400 degrees. 


Fill a large pot with water, add 2 tablespoons of salt, and bring to a boil. 


Add pasta and cook until al dente, according to the instructions on the package. 


NOTE: Pasta will be cooked later, be careful to not overcook it!


Drain pasta and pour into a large bowl.  


Heat 3 tablespoons of olive oil in a large saute pan over medium-high heat, add half of the cauliflower in one layer and saute for 5-6 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 and cook remaining cauliflower in the same manner and then add to the bowl.  


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 baking dish. 


Spoon rounded tablespoons of ricotta on the pasta and top with remaining pasta mixture.  


Combine panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle evenly on top of pasta. 


Bake for 25-30 minutes, until browned and crusty on top. 


Source: Ina Garten 

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