Name: Baked Shells and Cheese with Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 16 ounce pasta shells, dry; 1 head large (6-7" dia.) cauliflower; 4 tablespoon olive oil; 4 cloves garlic; 5 stalk green onion; 1 fruit (2-1/8" dia) lemon; 1 teaspoon smoked paprika; 2 cup mozzarella cheese; 1 cup ricotta cheese, part skim milk; 1/2 cup Parmesan cheese; 1/2 cup panko (Japanese bread crumbs); 1/4 cup chopped parsley, fresh

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5 from 1 vote

Baked Shells and Cheese with Cauliflower

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Servings: 1.5 cups

Calories: 657kcal

Ingredients

16 ounce pasta shells, dry
1 head large (6-7″ dia.) cauliflower
4 tablespoon olive oil
4 cloves garlic
5 stalk green onion
1 fruit (2-1/8″ dia) lemon
1 teaspoon smoked paprika
2 cup mozzarella cheese
1 cup ricotta cheese, part skim milk
1/2 cup Parmesan cheese
1/2 cup panko (Japanese bread crumbs)
1/4 cup chopped parsley, fresh

Instructions

Preheat oven to 425 F.
Boil pasta according to package instructions; drain and rinse briefly in cool water, then set aside.
Heat half the olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the cauliflower and cook five minutes, stirring frequently, until starting to brown.
Add the pasta to the skillet, along with zest from the lemon, minced garlic, chopped scallions, paprika, remaining 2 tablespoons of olive oil, and the shredded Mozzarella cheese. Toss to combine.
Scoop ricotta cheese in small dollops over the top of the pasta mixture. Then sprinkle Parmesan cheese, parsley, and bread crumbs on top.
Place skillet into the oven and bake 20-25 minutes, or until cheese is bubbly and top of the pasta is golden brown.