Baked Shells and Cheese with Cauliflower

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Baked Shells and Cheese with Cauliflower

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 1.5 cups

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.
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