Ingredients
- Kosher salt
- ¾ lb medium shells, such as Barilla
- Good olive oil
- 2½ lbs cauliflower, cut into small florets (1 large head)
- 3 Tbsp roughly chopped sage leaves
- 2 Tbsp capers, drained
- 1 Tbsp minced garlic (3 cloves)
- ½ tsp grated lemon zest
- ¼ tsp crushed red pepper
- Freshly ground black pepper
- 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 oz with rind)
- 1 cup (8 oz) fresh ricotta
- ½ cup panko
- 6 Tbsp freshly grated Italian pecorino cheese
- 2 Tbsp minced parsley leaves
How to Make It
- Preheat the oven to 400°. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. (Since it will be baked later, don’t overcook.) Drain and pour into a large bowl.
- Meanwhile, heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté 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 olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
- Add the sage, capers, garlic, lemon zest, crushed red pepper, 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 9-by-13-inch 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 warm.
