Unbelievably Creamy Cauliflower Stuffed Shells Recipes
CRUSTY BAKED SHELLS & CAULIFLOWER
Steps:
- Preheat the oven to 400 degrees.
- Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
- Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
- Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.
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- Meanwhile, heat a few tbsp of water in a pan over medium heatAdd onion and garlic and cook for about 3 minutesAdd more water if the pan looks dryAdd miso paste and stir well. Remove pan from heatChop cauliflower florets into small piecesAdd Cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamyIf your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blenderTransfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well
- Heat a few tbsp. of water in a pan over medium heatAdd onion and cook for about 2 minutesAdd garlic and cook for another minuteMix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot
- Preheat your oven to 200°CDivide tomato sauce into two big baking dishes (or 3 depending on your size - I use 2 that are ca. 30 x 20 cm big)Stuff each shell with a small tbsp. of filling and place them side by side in the baking dishesDrizzle ca. 1-2 tbsp. olive oil over each baking dish with shellsBake in the oven for about 20-25 minutesLet everything cool down for ca. 5 minutes before serving, add basil leaves and ENJOY!
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