Baked Shells with Cauliflower and Taleggio Recipe

Name: Baked Shells with Cauliflower and Taleggio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets; 1 tablespoon unsalted butter; 3 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 teaspoons minced rosemary; Freshly ground pepper; 1/2 cup dry white wine; 1 1/2 cups heavy cream; 1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces); 1/2 pound Taleggio cheeserind discarded, cheese cubed; 1 pound large shells, such as conchiglioni; 1/4 cup dry bread crumbs

Servings: persons

Salt
1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons minced rosemary
Freshly ground pepper
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
1/2 pound Taleggio cheeserind discarded, cheese cubed
1 pound large shells, such as conchiglioni
1/4 cup dry bread crumbs

1
Preheat the oven to 450.
2
Bring a large pot of salted water to a boil and fill a large bowl with cold water.
3
Boil the cauliflower until tender, 5 minutes.
4
Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly.
5
Drain and pat dry; keep the cooking water hot.
6
In a large, deep skillet, melt the butter in the olive oil.
7
Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes.
8
Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes.
9
Add the wine and boil until evaporated.
10
Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.
11
Return the water to a boil and add the pasta.
12
Cook until al dente.
13
Drain the pasta and return it to the pot.
14
Scrape the cauliflower and cheese sauce into the pasta and toss well.
15
Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs.
16
Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.
17
Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp.
18
Let stand for 10 minutes before serving.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salt, 1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets, 1 tablespoon unsalted butter, 3 tablespoons extra-virgin olive oil, and more.

Yes, Baked Shells with Cauliflower and Taleggio falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Shells with Cauliflower and Taleggio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions