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Categories:
shell pasta milk cauliflower Cheddar cheese Parmesan cheese parsley salt butter breadcrumbs breadcrumbs
Viewed: 51 - Published at: 2 years agoIngredients
- 1 lb small shell pasta
- 1 cup skim milk
- 1 small head cauliflower, cut into florets
- 1 lb shredded cheddar cheese
- 1/4 cup parmesan cheese
- 3 tablespoons chopped fresh parsley
- salt and pepper
- 1 tablespoon melted butter
- 1/4 cup breadcrumbs, mixed with
- 1/4 cup panko breadcrumbs
Method
- Preheat oven to 350.
- Bring salted water to boil and cook pasta till al dente.
- Steam cauliflower till soft, about 10 minutes.
- Transfer about 1/2 to 3/4 of the cauliflower to blender or food processor along with a few tablespoons of the steaming liquid and puree. Add more steaming liquid to thin the puree if necessary.
- In a large bowl combine the pasta and cauliflower puree.
- Then add the milk, both cheeses and salt and pepper.
- Combine well.
- Coarsely chop remaining cauliflower and then gently add in to pasta mixture.
- Place in a greased medium size casserole dish.
- In a small bowl combine butter, bread crumbs and panko together.
- Sprinkle over top of pasta mixture.
- Bake uncovered about 20 minutes or until top is crispy and sauce is bubbling.
