Ingredients

20–25 jumbo pasta shells

1 tbsp olive oil

2 cups ricotta cheese

1 cup shredded mozzarella

1/2 cup grated Parmesan

1 egg

1/4 cup chopped parsley

Salt and pepper to taste

For the Sauce:

2 tbsp olive oil

2 cloves garlic, minced

1/2 cup cooked beets, pureed

1 can (15 oz) crushed tomatoes

1 tsp balsamic vinegar

Salt and pepper to taste

For Finishing:

Balsamic glaze or black garlic oil (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and prepare a large pot of salted boiling water for the pasta shells.

Step 2: Cook the jumbo pasta shells until al dente, according to package instructions. Drain and let them cool enough to handle without breaking.

Step 3: In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper. Stir until the mixture is smooth and well blended.

Step 4: Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in pureed beets and crushed tomatoes. Let the sauce simmer gently for about 10 minutes. Season with salt, pepper, and balsamic vinegar. Remove from heat.

Step 5: Spread a thin layer of the beet tomato sauce in the bottom of a baking dish to prevent sticking.

Step 6: Carefully fill each cooled pasta shell with the ricotta cheese mixture. Place the filled shells upright in the baking dish, arranging them close together and twisting a few slightly to create a “guts” appearance.

Step 7: Pour the remaining sauce evenly over the arranged shells, allowing some sauce to drip around the edges for a dramatic effect.

Step 8: Bake uncovered for 25 to 30 minutes until the sauce is bubbly and the cheese filling is set.

Step 9: For an extra spooky touch, drizzle the baked shells with balsamic glaze or black garlic oil to create dark “veins.” Let rest for 10 minutes before serving.

Tips & Variations

Use fresh beets steamed until tender for a sweeter, brighter sauce flavor.

Substitute spinach or kale into the cheese filling for added greens and nutrition.

Try a pinch of smoked paprika in the sauce to enhance depth and add a subtle smoky note.

For a vegan version, replace cheeses with cashew cream and use a flax egg instead of a chicken egg.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a few hours or even a day in advance. Keep them covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if chilled.

What can I use instead of cooked beets for the sauce?

If you don’t have beets on hand, you can omit them or substitute with a splash of red wine or a teaspoon of beet powder for color. The sauce will still be tasty though it won’t have the same vibrant appearance.