Lasagna-style shell pasta stuffed with ricotta and cauliflower filling.
Cold weather is here and wanted to have some comfort meal, so made this Lasagna style stuffed shell pasta. It's an easy-to-make and to serve (not messy at all) dish.
Prep Time: 20 mins
Making Time: 45 Mins
Serving: 4 to 6
25 counts shell Pasta
1 medium-size onion
3 large cloves of garlic
A handful of parsley Leaves
1 medium head of cauliflower ( cut them in small flowerets)
1 and 1/2 cup of ricotta cheese
1 bottle of Ragu or Pasta Sauce (store-bought)
2 tablespoons of olive oil
1 tablespoon Italian seasoning
1 cup shredded Mozzarella cheese ( or as much you like)
Salt and pepper for seasoning
Put a large saucepan over medium-high heat.
Add onions and garlic and cook for 2-3 minutes.
Add cauliflower and saute for 2 to 3 mins. Season with Italian seasoning, salt, and pepper.
Add 1/2 cup of water and cover with lid and cook for 5 mins.
Then turn off the heat and take the cauliflower mixer to a food processor and pulse 2-3 times until the cauliflower is crumbled really small.
Then pour it into a mixing bowl and add the ricotta cheese to it. Mix well to combine.
Add chopped parsley. Mix it and keep it aside.
Next, cook the jumbo pasta shells according to package instructions and drain the water with a colander and keep it aside.
Next spread 1 cup of the Ragu sauce into an oven-safe large baking dish. Stuff each cooked shell with a small spoonful of cauliflower and ricotta mixture, then a spoonful of cheese, and put them to face side up in the baking dish.
You could add remaining sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella cheese.
Preheat the oven first and then bake the baking dish at 350 degrees for 30 minutes.