Baked Pasta With Cauliflower And Cheese
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
41
Spice
44
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Butter1 cup
Unbleached White Flour1.5 tbsps
Dijon Mustard1
Salt1 cup
Vegetable Oil4 cups
Onion (chopped)3 tbsps
Lemon Juice (fresh)450 g
Pasta Shells (medium)1.5 cups
Shredded MozzarellaDirections:
1
To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat
2
Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed
3
Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken
4
Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat
5
Remove from heat and cover
6
Saute the onions, garlic, and basil in oil
7
When the onions are translucent, add the cauliflower and saute for 5 minutes or more
8
Add the tomatoes and simmer until the cauliflower is tender
9
Cook the pasta al dente and then drain
10
In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice
11
Mix in the Bechamel sauce
12
Put half of the pasta mixture in an oiled baking dish
13
Sprinkle on half of each of the cheeses
14
Add the rest of the pasta mixture and then the rest of the cheese
15
Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top