Crusty Baked Shells and Cauliflower
David Tanis was the head chef at Alice Waters's legendary restaurant Chez Panisse in Berkeley, California. He now writes cookbooks and a food column in the New York Times. This popular recipe is from his column.
Crusty Baked Shells and Cauliflower
David Tanis was the head chef at Alice Waters's legendary restaurant Chez Panisse in Berkeley, California. He now writes cookbooks and a food column in the New York Times. This popular recipe is from his column.
Cooking Instructions
- 1
Preheat the oven to 400 degrees.
- 2
Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
- 3
Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half 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, including the small bits, into the bowl with the pasta.
- 4
Add 3 more tablespoons of oil to the sauté pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
- 5
Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt, and I teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina and bechamel sauce.
- 6
Transfer half of the mixture to a 10 x 15 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.
- 7
Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top.
- 8
Bake for 25 minutes, until browned and crusty on top. Serve hot.
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