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Crusty Baked Shells & Cauliflower

Servings 2 bowls


  • 4 oz. shells
  • 1/2 small head cauliflower
  • 1 tbsp capers drained
  • A few shakes garlic powder
  • 1/2 whole lemon fresh juice
  • 3 dallops ricotta
  • 1/4 cup pasta water
  • seasoned breadcrumbs
  • olive oil for sauteing and garnish
  • 1 pinch salt


  1. Preheat the oven to 350.

  2. Get the shells going and cook until just before al dente, about 8 minutes.

  3. While the pasta is going, chop the cauliflower into little florets, about the size of the shells and sauté it in a little oil until it starts to soften and get brown, about 5 minutes.

  4. Drain the pasta (reserve some pasta water) and add to the cauliflower.

  5. Add the capers, garlic powder, lemon juice, and a pinch of salt, to taste. Add some pasta water to develop a light sauce.

  6. Stir in the ricotta and distribute it evenly.

  7. Divide into your baking bowls or turn out into a baking dish.

  8. Top with breadcrumbs and a drizzle of olive oil.

  9. Bake for 20 to 25 minutes or until top is browned and crispy. Enjoy!