Unbelievably Creamy Cauliflower-Stuffed Shells Tasty Recipes

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Unbelievably Creamy Cauliflower-Stuffed Shells

"This is actually better than stuffed shells made with just cheese. The texture and taste of the cauliflower mash makes this creamy, filling, and comforting -- and there's still plenty of cheese to get your fix! It's a great source of veggies, a perfect meatless Monday option, and freezes well (if you have any leftovers...which has only happened once). This is actually requested over full cheese versions among my friends now!"

Ingredients :

• 1/2 (12 ounce) box jumbo pasta shells
• 1 (16 ounce) package frozen cauliflower
• 2 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, sliced
• 2 dried red pepper pods, crumbled
• 1 teaspoon salt
• 4 cloves garlic, minced, divided
• 4 cups baby spinach
• 1 (6 ounce) package shredded Italian cheese blend
• 1/2 (8 ounce) container whole-milk ricotta cheese
• 5 tablespoons chopped fresh basil leaves, divided
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very soft, 5 to 8 minutes.
• Heat 1 tablespoon oil in a skillet over medium-low heat. Add sliced garlic; cook and stir until golden, about 5 minutes. Add crumbled red pepper pods. Raise heat to medium-high and add cauliflower; cut up and smash with a spatula. Add 1 teaspoon salt. Cook and stir, mashing occasionally, until mixture has rough consistency of mashed potatoes, about 5 minutes more. Remove from heat and transfer to a large bowl.
• Rinse and dry skillet. Add 1 tablespoon oil and place on medium heat. Add 2 cloves minced garlic; cook and stir until golden, about 2 minutes. Add spinach and stir until reduced down, about 3 minutes. Add spinach and garlic to the bowl with cauliflower mixture.
• Stir Italian cheese blend, ricotta cheese, 3 tablespoons basil, Parmesan cheese, kosher salt, and black pepper into the spinach-cauliflower mixture to make the filling.
• Mix remaining 2 cloves minced garlic, remaining 2 tablespoons basil, and oregano into the can of crushed tomatoes. Pour 1/3 of tomato sauce mixture into the bottom of a 9x13-inch glass baking pan.
• Stuff cooked pasta shells with the filling and place seam-side up in the baking dish. Spoon remaining tomato sauce over shells and in any gaps between. Cover tightly with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until top is bubbling, about 15 minutes more.

Notes :

• Substitute shredded mozzarella cheese for the Italian cheese blend if desired.

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