Pasta Shells and Cauliflower

Pasta Shells and Cauliflower

– 2 C Pasta shells, cooked al dente

– 2 ½ lb Cauliflower, cut into florets

– 3 TB Sage leaves, chopped

– 2 tsp Capers, drained

– 1 TB Garlic, minced

– ½ tsp lemon zest

– ¼ tsp red pepper flakes

– 2 C Fontina cheese, grated

– 2 TB parsley, chopped

– 2 TB olive oil

– 1 C Ricotta Cheese

– I C Parmesan cheese, grated

– ½ C Panko bread crumbs

Heat olive oil, sautéed cauliflower florets until lightly browned (5-7 minutes).  Add garlic, sauté 1-2 minutes.  Toss together the Pasta and Cauliflower with the remaining ingredients, except ricotta, Panko bread crumbs and Parmesan.  Transfer to 10 x 13 casserole baking dish.  Spoon tablespoons of the ricotta over the top.  Mix together the Panko bread crumbs and Parmesan cheese.  Sprinkle the cheese mixture over the top.  Bake 25-30 minutes at 350.

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