Estate Comforts
Creamy Baked Shells with Roasted Cauliflower
The Strategy:
Sneak some extra veggies into your comfort food with this creamy, golden baked pasta featuring tender roasted cauliflower and pasta shells. Baked with a smooth cheese sauce and topped with buttery toasted breadcrumbs, it offers the ultimate comforting bite with a delicious contrast of textures. It is a wholesome, gourmet twist on mac and cheese that the whole family will love.
Ingredients
- 1 large head cauliflower cut into small florets, about 3 cups
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon coarse black pepper
- ¾ pound pasta shells, medium size
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon ground sage
- ¼ teaspoon ground nutmeg
- 4 ounces fontina cheese, grated, about 1 cup
- 8 ounces ricotta cheese, about 1 cup
- 2 large garlic cloves, peeled and minced
- 1 cup panko bread crumbs
- 2 ounces Parmesan cheese, grated, about ½ cup
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons butter (for breadcrumbs)
Instructions
- Preheat the oven to 425°.
- Steam or blanch the cauliflower florets until crisp tender. (You can do this using the fresh vegetable setting on your microwave oven).
- Place them onto a baking sheet.
- Drizzle with some of the olive oil, salt, and pepper and toss to coat.
- Roast the cauliflower until the edges are just beginning to brown, about 15 to 20 minutes.
- Remove from the oven, cool slightly and place into a large bowl.
- Cook the pasta shells in boiling water until al dente, about 8 to 10 minutes. Drain and add to the bowl with the cauliflower.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook until bubbly, about 2 minutes.
- Slowly whisk in the milk. Continue whisking and cooking until the sauce thickens, about 4 to 6 minutes.
- Season with salt, pepper, sage, and nutmeg.
- Remove the sauce from the heat and whisk in the fontina cheese until melted.
- Pour the sauce over the shells and cauliflower and toss to coat all the pieces.
- Melt the remaining 2 tablespoons butter in a skillet over medium-high heat.
- Add the garlic and cook until golden, about 1 minute.
- Stir in the bread crumbs, Parmesan cheese and parsley.
- Cook until the crumbs are just golden, about 1 to 2 minutes more.
- Reduce the oven temperature to 375°.
- Pour half of the shells, cauliflower, and sauce into a baking dish.
- Spoon the ricotta cheese over all.
- Pour the remaining shells over the ricotta cheese.
- Sprinkle the breadcrumbs over the top of the casserole.
- Cover the casserole with aluminum foil and bake until the casserole is bubbling, about 20 minutes.
- Remove the foil from the casserole and bake until the crumb topping is toasted and golden, about 5 to 10 minutes more.
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The Heart of the Table
The sight of a bubbling, golden-brown baked pasta dish arriving at the table brings an instant sense of warmth and home-cooked love. Sharing this rich, comforting meal invites everyone to scoop up their favorite parts, creating a relaxed and cozy dinner table filled with happy chatter.
- pure cotton kitchen twine for secure trussing and styling
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
- a set of matte-finished ceramic salad plates chilled beforehand
Neighborly Grace
- THE PREPARATION: Serve the baked shells directly from a rustic ceramic baking dish placed on a wooden trivet in the center of the table. Garnish with a sprinkle of fresh parsley and a light dusting of grated Parmesan.
- THE POUR: Pair this rich, creamy pasta with a crisp, dry Pinot Grigio or a light-bodied Chardonnay served at 48°F. For a non-alcoholic option, serve a chilled sparkling water infused with fresh pear slices and a sprig of thyme.
- THE VIBE: Evening Dining Room. The warm, comforting aroma of baked cheese and roasted cauliflower creates a cozy, welcoming atmosphere.
