Baked Shells and Cauliflower recipe is crusty on the outside and cheesy on the inside. One of the easiest weeknight meals that you can make in no time.
In a large sauté pan heat some Olive Oil. As the oil gets hot, add cauliflower cut into small 1-inch florets. Season with Salt and Pepper. Sauté cauliflower on medium-high heat until you see light brown marks on all sides of the cauliflower florets. Do it in batches. This takes approximately 5-6 minutes. Take it out in a large bowl. Now add the remaining batch of cauliflower and repeat the steps.
In a large pot boil some saltwater. As the water comes to a boil add shells and cook it until al dente or as per package directions.Once done, strain the water and add it to your bowl of roasted cauliflower.
Into this add chopped cilantro, capers, minced garlic, lime juice, and lime zest, Red Chili Flakes, Salt, and Pepper.
Into this add shredded Mozzarella Cheese and some shredded Cheddar Cheese. Stir well to combine. Place half of the filling in a large baking dish.
Now spoon big dollops of ricotta cheese and do not spread it out. Finally, spoon the remaining pasta mixture on top.
In a small bowl combine melted butter with Panko Breadcrumbs and chopped parsley. Sprinkle this parsley mixture on the pasta. Bake this for approximately 25-30 minutes. Once done, serve right away.
Video
Notes
Make-Ahead Instructions:
Assemble everything and place it in a baking dish. Cover and refrigerate overnight. Bake right before serving.
Alternatives:
You can replace Mozzarella and Cheddar with Fontina Cheese.You can add shopped Sage to the Pasta mixtureIn the Panko mixture, you can also add some Olive oil along with Pecorino Cheese.This recipe is inspired By Ina Garten
Nutrition
Nutrition Facts
Baked Shells and Cauliflower Recipe
Amount Per Serving
Calories 185
* Percent Daily Values are based on a 2000 calorie diet.
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