4 cups Orecchiette pasta/shells ( lb)

3 Tablespoons olive oil divided

1 head cauliflower cut into small florets

1 tablespoons fresh sage chopped

2 tablespoons capers drained

3 cloves garlic minced

½ teaspoon lemon zest

½ teaspoon red pepper flakes

2 teaspoons salt

1 teaspoon pepper

2 cups fontina cheese (8 ounces)

1 cup whole milk ricotta

½ cup panko breadcrumbs

½ cup Parmesan cheese

2 tablespoons fresh parsley chopped

Preheat oven to 400°F.

Bring salted water to a boil and add pasta. Cook until al dente. Drain and return pasta to the pot.

While pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Saute a layer of cauliflower tossing occasionally until lightly brown and slightly soft, about 5 minutes. Remove and add to the cooked pasta.

Add Sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon pepper to the pot. Stir to combine. Add grated fontina and transfer half of the mixture to a 9 x 13 inch baking dish. Spoon ricotta onto the mixture by tablespoons and then spoon the remaining pasta over the ricotta.

In a small bowl, combine panko, Parmesan, parsley and 1 tablespoon olive oil. Sprinkle over pasta mixture.

Bake for 25-30 minutes until golden brown.