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