Ina Garten Crusty Baked Shells and Cauliflower

Ina Garten crusty baked shells and cauliflower is a creamy, crunchy pasta bake with browned cauliflower, sage, capers and Fontina that comes together in 1 hour 15 minutes. Save this make-ahead weeknight dinner for dinner parties, cozy fall nights or potlucks, because it assembles ahead and bakes in one dish.

Cook the shells only to al dente before they go in the oven, because they keep softening as the dish bakes. Boil them the full time and you end up with mushy pasta instead of crisp edges.

Ina Garten borrowed this recipe from David Tanis, the chef she met in Paris who now writes a popular New York Times food column. His mix of browned cauliflower, sage, capers and lemon zest keeps the cheesy pasta bright instead of heavy.

Source: Cooking for Jeffrey (2016)

Ina Garten Crusty Baked Shells and Cauliflower

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

50

minutes

Calories

520

kcal

Browned cauliflower and tender shells sit in pockets of creamy ricotta and melted Fontina. A panko, Pecorino and parsley topping bakes into a crisp golden crust that crackles under the spoon.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 3/4 pound medium shells, such as Barilla
  

• 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: Preheat the oven to 400°F. That way it is fully hot by the time the dish is assembled.
• Cook the pasta: Fill a large pot with water, add 2 tablespoons salt and bring it to a boil. Cook 3/4 pound medium shells until al dente, then drain and pour them into a very large bowl.
• Brown the cauliflower: Heat 3 tablespoons olive oil in a 12-inch sauté pan over medium-high heat, then add half the cauliflower in one layer. Sauté for 5 to 6 minutes, tossing now and then, until the florets are lightly browned and tender.
• Cook the second batch: Pour the first batch into the bowl with the pasta, including the small bits. Add 3 more tablespoons olive oil to the pan and brown the remaining cauliflower the same way before adding it to the bowl.
• Season the mixture: Add 3 tablespoons chopped sage, 2 tablespoons capers, 1 tablespoon minced garlic and 1/2 teaspoon lemon zest to the bowl. Then add 1/4 teaspoon red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper, stir carefully and fold in 2 cups grated Fontina.
• Layer the dish: Transfer half of the mixture to a 10 x 13 x 2-inch baking dish. Spoon rounded tablespoons of 1 cup ricotta over the top, then spread the remaining pasta mixture over the ricotta.
• Add the topping: Combine 1/2 cup panko, 6 tablespoons grated Pecorino, 2 tablespoons minced parsley and 1 tablespoon olive oil in a small bowl. Sprinkle it evenly over the pasta.
• Bake and serve: Bake for 25 to 30 minutes, until the top is browned and crusty. Serve it hot, straight from the dish.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 9x13 glass baking dish, Cuisinart 14-cup food processor, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this baked shells and cauliflower ahead of time?

Yes, Ina says to assemble the dish, cover it and refrigerate it, then bake it just before serving. Since it goes in cold, I would add a few extra minutes to the baking time.

What can I use instead of Fontina?

Gruyère is the closest swap because it melts just as smoothly and has a nutty flavor. Mozzarella works too, though the dish will taste milder.

How do I store and reheat leftovers?

Cover the baking dish and keep it in the fridge for a few days. Reheat it in a 350°F oven until hot, since the microwave softens the crust.

Do I need a food processor for the Pecorino?

No, a box grater works fine if you have no food processor. Ina grinds the cheese in a food processor with the steel blade to get a fine, even texture for the topping.

What is the most common mistake with this dish?

Overcooking the pasta is the big one, because the shells go back in a hot oven. Pull them at al dente, and brown the cauliflower in two batches so it sears instead of steaming.