Crusty Baked Shells & Cauliflower

Name: Crusty Baked Shells & Cauliflower
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

Crusty Baked Shells & Cauliflower was pinched from <a href="http://www.foodnetwork.com/recipes/ina-garten/crusty-baked-shells-and-cauliflower-3753753" target="_blank">www.foodnetwork.com.</a>

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes