Description
A comforting and elegant baked pasta featuring tender roasted cauliflower, fragrant sage, and a rich blend of Italian cheeses. The crunchy panko topping makes it truly irresistible.
Ingredients
Units
Scale
- Kosher salt
- Freshly ground black pepper
- 3/4 pound (340g) medium pasta shells
- Extra-virgin olive oil
- 2 1/2 pounds (1.1kg) cauliflower (cut into small florets (1 large head))
- 3 tablespoons (44ml) roughly chopped fresh sage leaves (I substituted 2 tablespoons (30ml) rubbed sage)
- 2 tablespoons (30ml) capers (drained)
- 1 tablespoon (15ml) minced garlic
- 1/2 teaspoon (2.5ml) grated lemon zest
- 1/4 teaspoon (1.2ml) crushed red pepper flakes
- 2 cups (473ml) freshly grated Italian Fontina Val d'Aosta cheese (10 ounces/283g with rind... see NOTE above)
- 1 cup (237ml) (8 ounces/227g fresh ricotta)
- 1/2 cup (118ml) bread flakes
- 6 tablespoons (89ml) freshly grated Italian Pecorino cheese
- 2 tablespoons (30ml) minced fresh parsley leaves
Instructions
- Preheat oven to 400°F (200°C).
- Fill a large pot with water, add 1 tablespoon (15ml) of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Drain and pour into a very large bowl.
- Meanwhile, heat 3 tablespoons (44ml) of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower into the bowl with the pasta. Add 3 additional tablespoons (44ml) of olive oil to the pan and add the remaining cauliflower. Cook until browned and tender; add to the bowl.
- Add the sage, capers, garlic, lemon zest, crushed red pepper flakes, 2 teaspoons (10ml) salt, and 1 teaspoon (5ml) black pepper to the bowl; stir gently to combine. Stir in the Fontina cheese.
- Transfer half of the mixture to a 10 x 13 x 2-inch baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.
- Combine the bread flakes, Pecorino cheese, parsley, and 1 tablespoon (15ml) of olive oil in a small bowl and sprinkle it evenly on top.
- Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.
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: 15 minutes
- Cook Time: 10 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