With this baked crusted pasta and cauliflower recipe, you’ll be happy to eat vegetarian tonight.
This week I prepared several old favorites, but I also made, for the first time, this recipe for Baked Crusty Pasta Shells and Cauliflower. It’s fabulous on a cold, dark February night in Minnesota, and for those in my family that are eating less meat or none whatsoever. Anything made with salty capers, lemon zest and fresh ricotta is a winner, as far as I’m concerned. Yes… I’ll be making Pasta Shells with Cauliflower again.
(NOTE) When purchasing the ingredients for this recipe, my cheesemonger suggested I cut back on the Fontina Val d’Aosta, which is pricey. I used half the amount that is shown in the original recipe below, and replaced the remaining 5 ounces with a container of pre-grated cheeses that included fontina in the mix. I had no complaint with doing that nor with the results. I loved this pasta.
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
This baked crusted pasta shells and cauliflower dish combines salty capers, lemon zest, and fresh ricotta for a comforting vegetarian meal perfect for a cold night.
Ingredients
- • Kosher salt
- • Freshly ground black pepper
- • 3/4 pound medium pasta shells
- • Extra-virgin olive oil
- • 2 1/2 pounds cauliflower (cut into small florets (1 large head))
- • 3 tablespoons roughly chopped fresh sage leaves (I substituted 2 tablespoons rubbed sage)
- • 2 tablespoons capers (drained)
- • 1 tablespoon minced garlic
- • 1/2 teaspoon grated lemon zest
- • 1/4 teaspoon crushed red pepper flakes
- • 2 cups freshly grated Italian Fontina Val d’Aosta cheese (10 ounces with rind… see NOTE above)
- • 1 cup (8 ounces fresh ricotta)
- • 1/2 cup panko (Japanese bread flakes)
- • 6 tablespoons freshly grated Italian Pecorino cheese
- • 2 tablespoons minced fresh parsley leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. Add the pasta shells and cook until al dente, according to the package instructions. Drain the pasta and set aside.
- In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread the cauliflower on a baking sheet and roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
- In a large mixing bowl, combine the cooked pasta, roasted cauliflower, capers, lemon zest, and ricotta cheese. Mix well to combine all ingredients.
- Transfer the mixture to a baking dish. Sprinkle the grated Fontina cheese and the pre-grated cheese mix evenly over the top.
- Drizzle the remaining tablespoon of olive oil over the cheese.
- Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly with a golden crust.
- Remove from the oven and let it cool slightly before serving.
Notes
Consider substituting half of the Fontina Val d’Aosta with a pre-grated cheese mix to save on cost. This dish is perfect for those looking to reduce meat consumption. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 20
- Carbohydrates: 55
- Fiber: 5
- Protein: 18
- Cholesterol: 40
Frequently Asked Questions
Can I use a different type of pasta instead of shells for this recipe?
Yes, you can substitute the pasta shells with other types like rigatoni or penne, but be sure to adjust the baking time if needed.
What size should the cauliflower florets be for this dish?
Chop the cauliflower into small florets, about 1 to 2 inches in size, to ensure they cook evenly and mix well with the pasta.
How important is the use of capers in this recipe?
Capers add a salty, briny flavor that complements the other ingredients, so while you could omit them, it may alter the overall taste of the dish.
