Best Shells With Roasted Cauliflower Chickpeas And Ricotta Recipes

Crusty Baked Shells & Cauliflower image

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3/4 pound medium shells
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

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.

Crusty Cauliflower and Ricotta Casserole image

Provided by Asheats

Time 40m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 head cauliflower, cut into small flowerets (about 6 cups)
3 large eggs
1 cup part-skim ricotta cheese
3/4 cup milk
1/4 cup parmesan cheese
1 tablespoon fresh parsley, minced
1/4 teaspoon freshly grated nutmeg
1 dash cayenne pepper
black pepper
1 cup muenster cheese, grated
1/4 cup breadcrumbs, sauted in butter

Steps:

Heat oil in a large skillet over medium heat.
Cook garlic for 30 seconds, DO NOT BROWN.
Add in tomatoes and cook another 5 minutes, stirring often.
Stir in cauliflower and toss to coat with the tomato mixture.
Pour in several tbsp of water and cover pan.
Cook for 7 minutes, or until cauliflower is tender.
Take pan off heat and let cool to room temperature or warm.
Preheat oven to 375.
Butter a casserole dish.
Beat eggs in a large bowl, beat in ricotta cheese, milk, Parmesan, parsley, nutmeg, cayenne, pepper, and muenster.
Stir in cauliflower mixture.
Spread into casserole dish and top with breadcrumbs
Bake 20 minutes or until hot and bubbly.