Spinach, Cauliflower, and Ricotta Stuffed Shells

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Serves: 8-10

Prep Time: 45 minutes

Cook Time: 42 minutes

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Ingredients

24 ounces marinara sauce, divided

1 (12-ounce) box jumbo pasta shells

1 (10-ounce) package frozen chopped spinach

1 (12-ounce) package cauliflower rice (about 3 cups)

1 (15-ounce) container part-skim ricotta cheese

8 ounces (about 2 cups) shredded part-skim mozzarella cheese, divided

6 tablespoons shredded Parmesan cheese, divided

1 large egg, whisked

1/4 cup chopped fresh parsley

2 garlic cloves, grated or minced

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

Preparation

01Preheat the oven to 375 degrees F. Coat a 9 x 13-inch baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the prepared dish.

02Cook pasta shells according to package directions to al dente (about 9 minutes). Drain and spread on a baking sheet to cool.

03While the pasta cooks, in a small microwave-safe bowl, microwave frozen spinach on high for 2 minutes, stirring halfway through. Remove from the microwave and set aside to cool.

04In a large microwave-safe bowl, microwave frozen cauliflower rice on high for3 minutes. Using an immersion blender or food processor, puree cauliflower rice until smooth. Add the thawed spinach, ricotta, 1 cup mozzarella, 4 tablespoons Parmesan, egg, parsley, garlic, oregano, salt, and pepper and mix until combined.

05Using a spoon, fill cooled shells with spinach cheese mixture. Place shells seam side up in the baking dish. Cover with remaining sauce. Top with the remaining mozzarella and remaining 2 tablespoons of Parmesan.

06Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes. Turn the oven setting to broil.

07Broil for 1 to 2 minutes right before serving for a more golden top. Let cool for approximately 5 minutes before serving.