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Ina Garten’s Crusty Baked Shells & Cauliflower | Barefoot Contessa | Food Network
Ina says this comforting dish is one of her favorite pasta recipes EVER!
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Crusty Baked Shells & Cauliflower
RECIPE COURTESY OF INA GARTEN
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
Directions
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.
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Ina Garten’s Crusty Baked Shells & Cauliflower | Barefoot Contessa | Food Network
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@isabelpereira6709
December 28, 2023 at 6:16 pm
Looks delicious
@hestergreen2031
December 28, 2023 at 6:16 pm
Outstandingly delicious. Let’s eat. I’m so ready for this..
@baltazarperezchica5713
December 28, 2023 at 6:16 pm
Cjaaà
@sendia4744
December 28, 2023 at 6:16 pm
Ina, you are my favorite chef!!!
@mlwfishingman4472
December 28, 2023 at 6:16 pm
Hello
@herberteirelav
December 28, 2023 at 6:16 pm
Caul I flower
@sethnapolitano396
December 28, 2023 at 6:16 pm
That looks really good. Love Ina!
@BUTTALUV
December 28, 2023 at 6:16 pm
Call-Le-Flower. 😂😂😂😂
@kdbrown943
December 28, 2023 at 6:16 pm
Very yummy! I added extra cheese to make it more creamy. The topping makes it so extra. A def do-over for my fam 💖
@god563616
December 28, 2023 at 6:16 pm
You know this is good!!!!! I love INA
@kieranmoss1501
December 28, 2023 at 6:16 pm
watching this while eating is truly the most satisfying thing.
@janinecox256
December 28, 2023 at 6:16 pm
Wonderful vegetarian idea for a weeknight meal just add a simple green salad and some iced tea and dinner is done!
@alexavilaz15
December 28, 2023 at 6:16 pm
I want healthy pasta for dinner 😂
@sahej6939
December 28, 2023 at 6:16 pm
Yummmmm
@kathrynmoffett4512
December 28, 2023 at 6:16 pm
If you love pasta and cauliflower then you’ll love this dish. 🍝
@midnytemaiden9811
December 28, 2023 at 6:16 pm
Crusty :-/ achhh try Crispy as a description..
@dexterechiverri6631
December 28, 2023 at 6:16 pm
Looks delicious and easy, but some expensive cheeses needed for a simple pasta dish. 😏
@charlotteebel5586
December 28, 2023 at 6:16 pm
Good way too get little ones too eat veggies And yes that does look so good
@wiseowl1580
December 28, 2023 at 6:16 pm
No offense but my husband and only adult son will NOT eat Califlower. Now what? No recipes for picky eaters? No onion, no mushroom, no veggies! (Searching for years) 🙄
@omegasage777
December 28, 2023 at 6:16 pm
This looks amazing