| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shells
- Good olive oil
- 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
- 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
- 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 the oven to 400 degrees.
- 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.
- Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute 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. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
- Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 451 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 53 mg |
| Sodium | 622 mg |
Reviews
Tasty but it was very dry….. It needs something…
It’s so interesting to me that the reviews here were so mixed. I thought this was absolutely delicious. It definitely was not too dry. I am wondering if some reviewers perhaps used the entire pound box of pasta, so maybe the ratios were off…? I thought it was crispy, salty, spicy, creamy…very texturally pleasing, too. I’ve never cooked with this specific type of Fontina before and absolutely loved it.
Very nice and different pasta dish. I read all the reviews and made sure that I used even more olive oil when cooking the cauliflower, then pouring all into the bowl and then adding new and extra oil for the second batch. Once I had the cauliflower and the pasta in the bowl together, I drizzled just a little more as well as about 1/2 cup of pasta water before proceeding. I made sure that it was seasoned very well before assemble in the baking dish. I also used smaller spoonfuls of fresh ricotta (and a little extra) in the middle layer for better coverage. SO delicious and flavorful!! Loved the crunchy top!!
Very decadent, my kiddos called it grown up mac and cheese! The reviewers who said it was dry either overcooked it, or didn’t use the recommended amount of olive oil incorporated along the way. It would be excellent with Italian sausage or shredded chicken as well. And of course you should use Ina’s ricotta recipe, so simple, so much better than store bought.
Really delicious! As other reviewers say, it was a bit dry but that’s how the shells get crispy so I wouldn’t change a thing.
I have made several of her recipes and they all turn out delicious , but, this one…. it was just ok. I followed the recipe and added absolutely all the ingredients. Because of the other reviews, I added salt when sautéing the cauliflower and half a cup or so of pasta water. It tasted good but still a bit bland. I don’t think I would do it again.
Excellent dish! Looking at other reviews, I added a few tablespoons of pasta water to the dish and used smaller dollops of ricotta. Came out perfect! Might add spinach leaves next time just to see.
I tried to cut this recipe to 4 servings. It didn’t work. I wouldn’t try the full recipe so I’ll just move on.
I put some oil and seasoning on the cauliflower and roasted it at 425 for 12 minutes in my oven instead of cooking it on the stove, so I skipped the salt later in the recipe. I subbed Gruyere because that is what I had on hand. I omitted the capers but I think the finished product needed the acid. I did add some of the pasta water to the mixture so it would not be dry. The flavors were amazing.
Agree. Thought it was dry. Could use some cooking liquid.