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Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Here, simple ingredients nestle nicely into a small, curvaceous pasta shape. Instead of shells, this recipe also works with campanelle or lumache pasta.

  • Servings: 6
Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Source: Everyday Food, March 2011


  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1 head cauliflower (about 2 pounds), cut into florets
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Coarse salt and ground pepper
  • 5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
  • 1 pound medium shells
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup fresh ricotta


  1. Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.

  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.

Reviews (6)

  • Selini 6 May, 2014

    Ladies of course this is bland - it is disgusting for sure and, all I had to do was "read" the recipe. Since I had the ingredients and more I improvised, with plenty of Extra VOO, spices, sliced red onion and plenty of garlic (roasted till brown) - added organic petite peas along with the chick peas and stirred the cheese into the dish. DELICIOUS - not her recipe but mine. And god, who the heck is going to take culinary advice from a Brit?? The worst cuisine ever if you can call it cuisine!

  • Amy2160 23 May, 2011

    This was ok. The roasted cauliflower was great on its own. And this was a very filing dish, and easy enough to do, but it was just not so good that I would make again.

  • dcreverend 20 Mar, 2011

    This was the first recipe I have followed out of Everyday Food that I absolutely hated. It's very dry, bland

  • LaurieW323 27 Feb, 2011

    Here's a link to the same recipe via the Livestrong site that contains nutritional date:

    I am uncertain of the accuracy, however

  • teriarts 17 Feb, 2011

    It's a bit tedious, but you can calculate the nutritional information yourself. All the main ingredients have the information on the packaging. They also have a portion size. You take the portion listed in the recipe, and calculate the calories, fat, etc, from the package information. Add all the totals up and divide by the number of servings. It is easy once you get the hang of it. You can print the recipe and copy the information right onto it.

  • Abeem 17 Feb, 2011

    I really wish we could begin to get the nutritional numbers on the recipes.

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