

Crusty Baked Shells & Cauliflower
Ingredients
- 4 oz. shells
- 1/2 small head cauliflower
- 1 tbsp capers drained
- A few shakes garlic powder
- 2 tablespoons fresh lemon juice
- 1/4 cup ricotta
- 1/4 cup pasta water
- seasoned breadcrumbs
- olive oil for sauteing and garnish
- 1 pinch salt
Instructions
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Preheat the oven to 350.
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Get the shells going and cook until just before al dente, about 8 minutes.
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While the pasta is going, chop the cauliflower into little florets, about the size of the shells and sautรฉ it in a little oil until it starts to soften and get brown, about 5 minutes.
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Drain the pasta (reserve some pasta water) and add to the cauliflower.
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Add the capers, garlic powder, lemon juice, and a pinch of salt, to taste. Add some pasta water to develop a light sauce.
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Stir in the ricotta and distribute it evenly.
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Divide into your baking bowls or turn out into a baking dish.
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Top with breadcrumbs and a drizzle of olive oil.
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Bake for 20 to 25 minutes or until top is browned and crispy. Enjoy!
Made this tonight it was delicious thank you!