1-10oz box jumbo pasta shells (can use gluten free, I like these ones )
1-24 oz jar marinara sauce. (I like roasted garlic and try to find one that is low in fat or fat free, I like this one )
Filling:
2 cups riced cauliflower, cooked
1 cup raw cashews, soaked
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.  

This delicious Stuffed Shells dish goes great with Caesar Salad, and is great to serve when you have company!  You can try topping it with my Cashew Parmesan.

*To soak cashews you can soak them in cold water overnight or pour boiling water over them and let them sit for 2-4 hours and then they are ready to use.