Bring a large pot of salted water to a boil and cook pasta shells for about 9 minutes, until al dente. Drain the pasta.

Preheat oven to 375 degrees F (190 degrees C).

Steam cauliflower until very soft, approximately 5-8 minutes.

Sauté sliced garlic in olive oil until golden. Add red pepper pods and mashed cauliflower, salt. Continue cooking for 5 minutes.

Sauté minced garlic in olive oil until golden. Add spinach and cook until wilted.

Combine cooked spinach and garlic with the mashed cauliflower mixture.

Mix Italian cheese blend, ricotta cheese, 3 tablespoons basil, Parmesan cheese, kosher salt, and black pepper into the cauliflower-spinach mixture to create the filling.

Combine crushed tomatoes with remaining garlic, basil, and oregano.

Spread 1/3 of tomato sauce into a 9x13 inch baking dish.

Stuff the cooked pasta shells with the prepared filling and arrange them seam-side up in the baking dish.

Spoon remaining tomato sauce over stuffed shells, covering all gaps.

Cover baking dish with aluminum foil and bake for 30 minutes.

Remove foil and bake for another 15 minutes until bubbly.