1/2 lb pasta
1 large head of cauliflower, cut into small florets
3 tbsp sage, roughly chopped
2 tbsp capers, drained and chopped
3 cloves garlic, minced
Zest of 1 lemon
1/4 tsp red pepper flakes
2 c fontina, grated
1 c fresh ricotta
6 tbsp pecorino, grated
1/2 c bread crumbs
Preheat oven to 400.
Cook pasta according to package. Drain and put in a large bowl.
Heat 2 tbsp of olive oil in a large skillet and cook until lightly browned.
Add to bowl with pasta. Stir in sage, capers, zest, red pepper, 2 tsp salt and 1 tsp pepper. Stir in fontina. Spread 1/2 in a 10x13x2 pan. Spoon rounded tbsp on the pasta then cover with remaining mixture.
Combine breadcrumbs, pecorino and 1 tbsp of olive oil and spread over the top.
Bake 30 min until browned.
Serves 6 – 8.