Zombie Guts Stuffed Shells: A Spooky & Tasty Treat!
Zombie Guts Stuffed Shells are spooky and delicious pasta shells filled with a creamy ricotta mixture and topped with a vibrant beet sauce, perfect for Halloween or themed parties.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
-
- 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
Instructions
- Preheat oven to 375°F.
- Boil pasta shells in salted water until al dente. Drain and cool.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, salt and pepper until smooth.
- In a saucepan, heat olive oil. Add garlic, cook for 1 minute. Stir in pureed beet and tomatoes. Simmer for 10 minutes. Season to taste and stir in balsamic vinegar.
- Spread a thin layer of sauce in the bottom of a baking dish.
- Fill each shell with the ricotta mixture. Arrange them in the dish, nestling them close and turning some slightly to look twisted.
- Pour the remaining sauce over the top, letting some drips fall onto the dish edges.
- Bake uncovered for 25–30 minutes until bubbly.
- Drizzle with black garlic oil or balsamic glaze to create dark “veins.” Let sit for 10 minutes before serving.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to add other ingredients like spinach or cooked sausage for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg