Crusty Baked Shells and Cauliflower

Name: Crusty Baked Shells and Cauliflower
Total time: 7200 s
Yield: 8 to 10 servings
Cuisine: American
Ingredients: Kosher salt and freshly ground black pepper; 1 pound medium shells; 2 1/2 pounds cauliflower, cut into small florets 1 large head); 3 tablespoons roughly chopped fresh sage leaves; 2 tablespoons capers, drained; 1 tablespoon minced garlic (3 cloves); 1/2 teaspoon grated lemon zest; 1/4 teaspoon crushed red pepper flakes; 15 ounces Fontina, grated; Bechamel sauce (optional); 2 cups (1 pound) fresh ricotta cheese; 1/2 cup panko (bread flakes); 6 tablespoons freshly coarsely grated Pecorino cheese; 2 tablespoons minced fresh parsley leaves

Ricardo @tallcook

Manhattan, New York, United States

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.

#GlobalApron

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

2 hours

8 to 10 servings

Kosher salt and freshly ground black pepper
1 poundmedium shells
2 1/2 poundscauliflower, cut into small florets 1 large head)
3 tablespoonsroughly chopped fresh sage leaves
2 tablespoonscapers, drained
1 tablespoonminced garlic (3 cloves)
1/2 teaspoongrated lemon zest
1/4 teaspooncrushed red pepper flakes
15 ouncesFontina, grated
Bechamel sauce (optional)
Béchamel Sauce
2 cups (1 pound)fresh ricotta cheese
1/2 cuppanko (bread flakes)
6 tablespoonsfreshly coarsely grated Pecorino cheese
2 tablespoonsminced fresh parsley leaves

Saved

Steps

2 hours

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.