Barefoot Contessa #40: Crusty Baked Shells and Cauliflower

This recipe can be found in Cooking for Jeffrey and on Food Network’s website here.

Friday was another Lenten Friday which meant I had to avoid meat in the recipe that I made. Seeing as this blog is primarily an Ina Garten-cooking blog, this was somewhat of a challenge. Many of Ina’s recipes are not vegetarian, with the exception of her some of her soup and pasta recipes. Even the vegetable side dishes she has are not really designed to be served as the main meal.

So, it took a little work to find one that would fit in with the restrictions. Thus, I turned to Google and typed: Ina Garten vegetarian recipes. This helped and after combing through some results, I settled on a pasta dish.

To be honest, this dish did not do really impress me. While I did omit one of the cheeses due to budget and amount needed (I wasn’t going to spend $6 for only needing a quarter cup), I doubt that would have made an impact.

The cauliflower was good, but there seemed to be a lack of flavor and seasoning in the dish. Perhaps I should have added more salt and pepper. I’m not really sure. The dish reminded me of a macaroni and cheese without the cream sauce.

It’s hard to describe, but it seemed like, for me, this recipe was missing something. It missed the mark. And with Ina, that is rarely the case of me. In her defense, I guess with well over 1,000 recipes, they all can’t be superstars.

The cooked pasta and cauliflower, dotted with the ricotta cheese.
The prepared dish before heading into the oven.

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