Unbelievably Creamy Cauliflower Stuffed Shells Recipes

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CRUSTY BAKED SHELLS & CAULIFLOWER



Crusty Baked Shells & Cauliflower image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3/4 pound medium shells
Good olive oil
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tablespoons roughly chopped fresh sage leaves
2 tablespoons capers, drained
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tablespoons freshly grated Italian Pecorino cheese
2 tablespoons minced fresh parsley leaves

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.

WHOLE ROASTED STUFFED CAULIFLOWER



Whole Roasted Stuffed Cauliflower image

One of our favorite vegetables gets the royal treatment: It's filled with a cheesy, bacony kale stuffing, coated in crispy breadcrumbs and baked until melting and tender. You can make it vegetarian by replacing the bacon with 4 ounces of sliced button mushrooms.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 13

4 slices bacon
Kosher salt
1 large head cauliflower
8 ounces kale, stems removed
2 large eggs, beaten to blend
4 scallions, thinly sliced
2 garlic cloves, finely grated
3/4 cup grated Muenster cheese
1/2 cup heavy cream
1/2 cup plus 2 tablespoons panko breadcrumbs
1/4 cup plus 2 tablespoons finely grated Parmesan
3 tablespoons chopped fresh oregano
1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
  • Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
  • Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
  • Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
  • Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
  • Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
  • Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.

CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

CHEESY STUFFED CAULIFLOWER



Cheesy Stuffed Cauliflower image

Simple cheesy cauliflower side dish. Prep it and drop it in the oven!

Provided by booyachic

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h20m

Yield 6

Number Of Ingredients 8

1 head cauliflower
1 egg, beaten
½ cup plain bread crumbs
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
1 pound shredded Colby-Jack cheese

Steps:

  • Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
  • Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
  • Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
  • Bake in the preheated oven until cauliflower is tender, about 1 hour.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 14.6 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 17.5 g, Sodium 694.8 mg, Sugar 3.1 g

SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA



Shells with Roasted Cauliflower, Chickpeas, and Ricotta image

The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for serving
1 head cauliflower (about 2 pounds), cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper
5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
1 pound medium shells
3 tablespoons chopped fresh parsley
1/2 cup fresh ricotta

Steps:

  • Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.

Nutrition Facts : Calories 534 g, Fat 15 g, Fiber 8 g, Protein 20 g

CAULIFLOWER STUFFING



Cauliflower Stuffing image

This cauliflower stuffing is the vegan substitute you've been looking for. It's perfect for the holidays. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 11

1/4 cup olive oil
2 large carrots, chopped
2 celery ribs, chopped
1 large onion, chopped
2 small heads cauliflower, chopped (about 10 cups)
1 cup sliced fresh mushrooms
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/2 cup vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage

Steps:

  • In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.

Nutrition Facts : Calories 64 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE



Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce image

Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 13

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

Steps:

  • Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
  • Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
  • Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

Nutrition Facts : Calories 358 g, Cholesterol 24 g, Fat 9 g, Fiber 6 g, Protein 25 g, SaturatedFat 4 g, Sodium 710 g

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