CRUSTY BAKED SHELLS & CAULIFLOWER
Steps:
- 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.
SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA
The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.
Nutrition Facts : Calories 534 g, Fat 15 g, Fiber 8 g, Protein 20 g
ROASTED CAULIFLOWER AND CHICKPEA PESTO PASTA
Steps:
- Preheat oven to 400° F and line a sheet pan with foil. Place the cauliflower and chickpeas on the sheet pan and drizzle with the olive oil. Season with salt and pepper, then toss everything together until coated. Spread the cauliflower and chickpeas out into a single layer. Roast for 20-25 minutes or until the cauliflower is tender and caramelized and the chickpeas are crispy. Toss everything around halfway through the cooking time.
- While the cauliflower and chickpeas roast, cook the pasta. Reserve 1/2 a cup of the pasta water before draining it.
- Place the pasta back into the pot it was cooked in along with the roasted cauliflower and chickpeas. With the heat on low, add in the pesto, lemon zest and juice and Parmesan cheese. Stir everything together and add in some of the pasta water to thin the sauce. Taste for seasoning and heat until warm.
- Top the pasta with dollops of ricotta cheese, chopped parsley and extra Parmesan cheese.
Nutrition Facts : Calories 481 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 19 grams fat, Fiber 11 grams fiber, Protein 21 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 458 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
QUICK SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.
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