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