Description
Zombie Guts Stuffed Shells is a spooky twist on classic stuffed pasta shells, featuring a vibrant beet-infused tomato sauce that gives it a deep red hue resembling creepy zombie guts. This comforting baked dish combines creamy ricotta, mozzarella, and Parmesan cheeses with a hint of parsley and egg for binding, all baked to bubbly perfection. Finished with a drizzle of balsamic glaze or black garlic oil, this recipe is perfect for Halloween-themed dinners or any time you want a fun and flavorful Italian-inspired meal.
Ingredients
Scale
Shells and Filling
- 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
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
Finishing
- Balsamic glaze or black garlic oil (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water until they are al dente, then drain and let them cool to handle easily.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper. Mix well until the filling is smooth and cohesive.
- Make Sauce: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the pureed cooked beets and crushed tomatoes. Let the sauce simmer gently for 10 minutes. Season with salt, pepper, and add balsamic vinegar to enhance the flavor.
- Arrange in Baking Dish: Spread a thin layer of the beet tomato sauce on the bottom of the baking dish to prevent sticking and add flavor.
- Fill Shells: Use a spoon to fill each cooled pasta shell with the cheese mixture. Arrange the filled shells close together in the baking dish, slightly twisting some shells to create a gory, twisted effect.
- Add Sauce: Pour the remaining sauce evenly over the stuffed shells, allowing some of the sauce to drip over the edges to create a rustic look.
- Bake: Bake the shells uncovered in the preheated oven for 25 to 30 minutes until the dish is bubbly and the cheese is melted and slightly browned.
- Finish and Serve: Drizzle the baked shells with balsamic glaze or black garlic oil to mimic dark veins and add extra flavor. Let the dish sit for 10 minutes before serving to allow the flavors to meld.
Notes
- Cooking the pasta shells al dente prevents them from becoming mushy after baking.
- The pureed beets give the sauce its eerie red color and add a touch of earthiness.
- Balsamic glaze or black garlic oil is optional but adds a fantastic depth and visual effect resembling veins or zombie guts.
- Allow the dish to rest before serving so the filling sets and is easier to plate.
- Can be made ahead by assembling and refrigerating before baking; add a few extra minutes to baking time if cold from fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, beet sauce, Halloween recipe, pasta bake, ricotta shells, spooky food, vegetarian Italian, baked pasta
