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Cauliflower Stuffed Shells.

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Servings 24 Stuffed Shells

Ingredients
  

  • 1 lb of Large Shell Pasta
  • 1 Tbsp. of Butter
  • 2 Cups of Riced Cauliflower
  • 2 Cloves of Garlic
  • 2 Cups of Ricotta
  • 1 Cup of Shredded Mozzarella divided
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • 1 Tsp. Oregano
  • Salt and Pepper
  • 2.5 Cups of marina sauce
  • Fresh Parsley or Basil for garnish

Instructions
 

  • Preheat oven to 400 degrees.
  • Bring a pot of well-salted water to a boil and cook large shells as directed to al dente, set aside and let cool until ready to fill.
  • In a pan, sauté butter, riced cauliflower, and garlic for 5 minutes until softened and fragrant. Remove from pan and transfer to a bowl to cool for 5 minutes.
  • Add ricotta cheese, half of the mozzarella cheese, and spices to the bowl (garlic powder, onion powder, oregano). Season the filling well with salt and pepper.
  • Pour the tomato sauce into the bottom of a large baking dish and spread around to coat the surface. Begin filling the cooked shells with spoonfuls of the ricotta-cauliflower mixture and nestling them into the marinara coated dish. Repeat until your dish is full and sprinkle with the remaining half of the mozzarella.
  • Bake in oven at 400 degrees for 30 Minutes, until cheesy is bubbly. Garnish with fresh herbs before serving.