Baked Shells and Cheese with Cauliflower

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

1. 1

   Preheat oven to 425 F.

2. 2

   Boil pasta according to package instructions; drain and rinse briefly in cool water, then set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Scoop ricotta cheese in small dollops over the top of the pasta mixture. Then sprinkle Parmesan cheese, parsley, and bread crumbs on top.

6. 6

   Place skillet into the oven and bake 20-25 minutes, or until cheese is bubbly and top of the pasta is golden brown.