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When it comes to comfort food, few dishes can rival the rich and creamy allure of pasta. One standout option that manages to marry indulgence with nutrition is Creamy Cauliflower Alfredo Stuffed Shells. This dish not only satisfies the palate with its velvety texture and sumptuous flavor, but it also offers a healthier twist by incorporating cauliflower into the sauce. As a versatile vegetable, cauliflower serves as an excellent base for creamy sauces, making this recipe an appealing choice for both vegetarians and those exploring non-dairy diets.

Creamy Cauliflower Alfredo Stuffed Shells

Discover the ultimate comfort food with Creamy Cauliflower Alfredo Stuffed Shells, a deliciously rich and creamy pasta dish that brings together indulgence and nutrition. This recipe features a velvety cauliflower-based Alfredo sauce, perfect for vegetarians and those on non-dairy diets. With easy-to-follow cooking steps, you'll learn how to prepare and bake these delightful stuffed shells. It's a nutritious meal that's sure to impress at any dinner table. Explore the full recipe and enjoy a comforting meal that the whole family will love!

Ingredients
  

12 large jumbo pasta shells

1 medium head cauliflower, chopped into florets

1 cup vegetable broth

1/2 cup heavy cream (or a non-dairy alternative)

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/2 teaspoon ground nutmeg

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese (or a non-dairy version)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Cook the pasta shells: In a large pot, bring salted water to a boil. Add the jumbo shells and cook for about 8-10 minutes, until al dente. Drain and set aside.

      Prepare the cauliflower: In a medium pot, add the chopped cauliflower and vegetable broth. Bring to a boil, reduce heat, and simmer for about 10-12 minutes, until the cauliflower is tender.

        Make the Alfredo sauce: Drain the cauliflower and transfer it to a blender. Add heavy cream, olive oil, minced garlic, nutritional yeast, garlic powder, onion powder, salt, pepper, and nutmeg. Blend until smooth and creamy. Adjust seasoning to taste.

          Stuff the shells: Take each pasta shell and gently fill it with the cauliflower Alfredo mixture using a spoon or a piping bag for easier handling.

            Assemble the dish: In a 9x13 inch baking dish, spread a thin layer of the remaining Alfredo sauce on the bottom. Arrange the stuffed shells in the dish and cover them with the remaining sauce.

              Add cheese: Sprinkle shredded mozzarella and grated Parmesan cheese over the top of the shells.

                Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

                  Garnish and serve: Let the stuffed shells cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your creamy indulgence!

                    Prep Time: 20 min | Total Time: 50 min | Servings: 4