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 

Mac and Cheese

Who doesn't love mac and cheese?!?  Pasta is not typically my thing, but mac and cheese definitely is.  If you're going to eat something super carby, better make sure it's super delicious.  Don't sub out the Gruyere for another kind of cheese; it's key.  Buy it at Trader Joe's so it's not quite so expensive.  Also, I like how pretty the tomatoes look on top.  Also, the bread crumbs give it just a little crunch which is a nice touch.

Warning:  This makes A LOT.  Ina says 6-8 servings, but those would be pretty hefty portions.  I only make this when I know there will be people, other than just me, to eat it.     

MAC and CHEESE

• Kosher salt
• 1 pound elbow macaroni
• 1 quart milk
• 8 tablespoons (1 stick) unalted butter, divided
• 1/2 cup flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water.

Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.


Meanwhile, heat the milk in a small saucepan, but don't boil it.


Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour.


Cook over low heat for 2 minutes, stirring with a whisk.


While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.


Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg.


Add the cooked macaroni and stir well.


Pour into a 3-quart baking dish.


Slice the tomatoes and arrange on top.


Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.


Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


NOTE:  You can make this ahead and wait to add the tomatoes and bread crumbs.  If you're going this route, increase the baking time to 40-50 minutes. 


Source:  Ina Garten, again. 

Lemon Fusilli with Arugula

I'm not a big pasta fan, but my sister made this the other night and I've made it twice since!  This is a Barefoot Contessa recipe and it is to die for, as long as you love a good strong lemon flavor.  I can't shovel it in fast enough.  I love you, Ina!

NOTE:  I add the meat of a rotisserie chicken to this so it's more main dish-ish.  This was Katie's idea, not mine. 

 

Lemon Fusilli with Arugula

• 1 tablespoon olive oil
• 1 tablespoon minced garlic (I use at least 3 cloves.)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula
• 1/2 cup freshly grated Parmesan cheese (I definitely use more than this.)
• 1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.


Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.


Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.


Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally.


Drain the pasta in a colander and place it back into the pot.


Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.


Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes.


Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta.


Toss well, season to taste, and serve hot.


Source:  Ina Garten