I’ve been thinking a while about trying my hand at some kind of stuffed shells dish. I don’t eat cheese or like anything with that kind of texture, so it’s hard to figure out what to stuff it with. I decided to go with chopped mushrooms and onions mixed with a bit of spaghetti sauce. I was going to add spinach as well but my spinach had gone bad.

I wasn’t sure how it was going to taste, but it was really good. I was pretty impressed with myself. I also roasted a head of cauliflower with garlic to go along with it. I got the idea from a recipe on All Recipes, and left out the Parmesan. I also used less olive oil (like a little more than 1 Tbsp instead of 3) because I ran out, but it turned out fine. It was such a tasty meal, and we have leftover shells for dinner tonight! If you like this recipe, please make sure to pin it!

Cheeseless Mushroom Stuffed Shells
10 shells
1 jar spaghetti sauce
1 package mushrooms (I used white mushrooms but I bet baby bellas would be yummy)
1/2 onion
Oregano or other spices

Cook shells per package instructions. Chop mushrooms and onion, and saute in olive oil. Add a little bit of the spaghetti sauce. Stuff shells with mixture, cover with remaining spaghetti sauce, sprinkle spices and put in oven until sauce boils.

Roasted Garlic Cauliflower
1 head cauliflower
3-4 cloves garlic
3 Tbsp olive oil
Black pepper to taste

Break florets off cauliflower. Chop garlic and combine in a bowl with the olive oil. Toss with cauliflower, sprinkle with black pepper and put in greased pan on 450 degrees for 25 minutes.