Crusty baked shells & cauliflower from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 126) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 06, 2021

    We really enjoyed this! It's got bright flavors and lots of great texture from the panko and pieces of pasta that got all crusty on the edges. I ended up roasting my cauliflower (don't forget to season it, the final result needs it) because I hate how much oil is required to pan-fry cauliflower, and it turned out perfect! Didn't have to worry about the cauliflower becoming tender enough either. We'll be making this again.

  • Lepa on December 26, 2019

    The cauliflower didn't become tender enough using the technique in the recipe so I cooked it with a lid on so the cauliflower could steam a bit and then took the lid off to finish browning it. This is rich but zippy and good.

  • anya_sf on January 26, 2019

    Make sure the cauliflower florets are small or they won't be tender. I needed to turn the heat down to medium-low so the cauliflower wouldn't burn. There is a lot of oil, but it all gets absorbed. Maybe partially steaming the cauliflower would work better and use less oil. Next time I would salt the cauliflower while cooking and use less (1 tsp?). The pasta was tasty, but some people didn't like the crunchy pasta bits on top. It's very rich. I used extra ricotta so I could use up the container; the recipe is flexible that way.

  • Zosia on October 27, 2017

    The flavours and textures of this dish are very good. The lemon, capers and garlic add a lot of zip to what is otherwise fairly rich, cheesy pasta. And then, of course, there are all of those wonderful crunchy bits of pasta and breadcrumbs, my family's favourite part.

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