*You can also try using gluten-free bread crumbs, but panko bread crumbs add a crispier texture.
*You can sub 2 tsp fresh oregano per 1 tsp dried.
*Nutrition information is a rough estimate calculated with oil for cooking, and without additional sauces or sides.
Serving: 1 servingCalories: 334Carbohydrates: 40 gProtein: 4.7 gFat: 18 gSaturated Fat: 2.5 gTrans Fat: 0 gCholesterol: 0 mgSodium: 218 mgFiber: 5.4 gSugar: 4.4 g
(Courtesty of the Minimalist Baker)
1-10oz box jumbo pasta shell
1-24 oz jar marinara sauce. (I like roasted garlic and try to find one that is low in fat or fat free,
2 cups riced cauliflower, cooked
1 cup oats, GF
½ tsp onion powder
1 tsp garlic powder
1 ½ tbsp lemon juice
1 tsp salt (or to taste)
1 tsp Italian seasoning
1 cup fresh spinach, chopped
1). Preheat the oven to 375.
2). Cook shells in boiling water according to package directions, then drain and set aside.
3). In a medium food processor or high speed blender, add all the ingredients for the filling, except for the spinach. Process or blend until smooth and transfer to a medium bowl.
4). Mix in the chopped spinach. In a 9×13 baking dish, pour ½ the jar of marinara into the bottom of the dish and spread it around.
5). Take 1 cooked shell at a time and fill with a small spoonful (about 1 tbsp) of filling, and place in the 9×13 dish.
6). Once all the shells are filled and placed into the baking dish, spoon the remainder of the marinara sauce over each shell. Then cover and bake for 25 minutes.
My preference is oats. Oats are 40-60% starch made of amylose and amylopectin which causes sauce to thicken. Also, Oats yield only .5 grams of fat for the entire batch of sauce.
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