Zombie Guts Stuffed Shells That Will Thrill Your Taste Buds

Zombie Guts Stuffed Shells are a whimsical twist on a dinner classic, filled with creamy cheeses and vibrant beet puree for a spooky yet delightful meal.

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Course: Main Dishes

Cuisine: Italian

Keyword: comfort food, creamy cheese, Halloween recipe, Pasta Dishes, stuffed shells, Zombie Guts Stuffed Shells

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 360kcal

Equipment

Oven
Baking dish
Mixing bowl
colander
spatula
spoon or piping bag

Ingredients

For the Shells

12 jumbo pasta shells

For the Cheese Filling

1 cup ricotta cheese A creamy base that provides a delightful texture and flavor.
½ cup grated Parmesan cheese Adds a rich, savory touch to your filling.
1 cup shredded mozzarella cheese For that deliciously melty, gooey finish!
1 tablespoon fresh parsley, chopped Brings a hint of freshness and vibrant color to the mix.
1 teaspoon garlic powder Infuses the filling with a warm and comforting flavor.
Salt To taste, enhances all the other flavors in your cheesy filling.
Pepper A pinch adds a subtle kick that'll keep you coming back for more.

For the Sauce

2 cups tomato sauce The perfect base that brings everything together, giving your Zombie Guts its signature look.
1 cup beet puree Adds a pop of color and nutrition, making them truly 'zombie guts'!

For Garnishing

balsamic glaze for drizzling (optional) – A sweet and tangy touch that elevates the entire dish.
black garlic oil for drizzling (optional) – Provides an umami flavor that's simply unforgettable.

Instructions

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until they’re al dente, usually about 8-10 minutes. Drain and let cool.
In a mixing bowl, combine ricotta, Parmesan, mozzarella, parsley, garlic powder, and a pinch of salt and pepper. Mix until creamy.
Carefully fill each cooked pasta shell with the cheesy mixture. Set aside.
In a separate bowl, mix tomato sauce and beet puree until combined. Adjust seasoning with salt and pepper.
Spread a thin layer of beet-tomato sauce in the bottom of a baking dish. Place stuffed shells on top.
Pour the remaining beet-tomato sauce over the stuffed shells.
Cover with aluminum foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
Let the dish rest for a few minutes, then drizzle with balsamic glaze or black garlic oil before serving.

Notes

Gather and prep all ingredients before starting for a smoother cooking process. Feel free to customize the filling or sauces based on your preferences.

Nutrition