Spinach, Cauliflower, and Ricotta Stuffed Shells

Name: Spinach, Cauliflower, and Ricotta Stuffed Shells
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

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Serves: 8-10

Prep Time: 45 minutes

Cook Time: 42 minutes

Nutrition Information: +

Total Calories		400
Total Fat		14g
Choloesterol		60mg
Sodium		870mg
Total Carbohydrates		46g
	Dietary Fiber	2g
	Total Sugars	8g
	Added Sugars	0g
Protein		24g
Vitamin D		0.3mcg
Calcium		483mg
Iron		3mg
Potassium		685mg

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About Spinach, Cauliflower, and Ricotta Stuffed Shells

If you’re looking for a comforting yet nutritious meal that will delight your taste buds, our Spinach, Cauliflower, and Ricotta Stuffed Shells are the perfect choice. This dish combines the earthy flavors of spinach and cauliflower with the creamy richness of ricotta cheese, all nestled in tender pasta shells and baked to perfection. It’s an ideal recipe for a cozy dinner at home, offering a balance of indulgence and wholesome ingredients that will satisfy everyone at the table.

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.