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!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 377 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 4 cloves garlic, sliced
• 1 (28 ounce) can crushed tomatoes
• 4 cloves garlic, minced, divided
• 1 (16 ounce) package frozen cauliflower
• 4 cups baby spinach
• 2 tablespoons extra-virgin olive oil, divided
• ½ (12 ounce) box jumbo pasta shells
• 2 dried red pepper pods, crumbled
• 1 (6 ounce) package shredded Italian cheese blend
• ½ (8 ounce) container whole-milk ricotta cheese
• 5 tablespoons chopped fresh basil leaves, divided

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Bake in the preheated oven for 30 minutes. Remove foil and bake until top is bubbling, about 15 minutes more.