Baked Pasta With Fontina And Cauliflower – SIMMER + SAUCE

Ingredients

• Kosher salt
• Freshly ground black pepper
• 3/4 pound medium shells
• 5 tablespoons Extra virgin olive oil, divided
• 2 pounds cauliflower, cut into small florets
• 3 garlic cloves, minced
• 1 1/2 cups Italian Fontina cheese, grated
• 1 cup whole-fat Ricotta cheese
• 1/2 cup panko bread crumbs
• 6 tablespoons Italian Parmesan cheese, grated
• 2 tablespoons parsley leaves, roughly chopped