Introduction

Zombie Guts Stuffed Shells offer a spooky twist on a classic Italian favorite, perfect for Halloween or any fun dinner. Filled with a creamy cheese mixture and topped with a vibrant beet-infused sauce, this dish is both colorful and delicious.

This image shows a dark gray baking dish filled with two layers of food. The bottom layer is a thick, chunky red sauce with some visible pieces in it, covering the base of the dish. On top of this sauce, there are sixteen large, pale yellow pasta shells neatly arranged in a grid, each stuffed with a creamy white filling that has a smooth texture. Some shells are drizzled with a reddish sauce, and all have fine dark brown lines drizzled on them, adding contrast and texture. Around the dish, there are a few lit candles with soft yellow flames and some spilled dark red sauce on a small white plate with a white marbled surface under everything. photo taken with an iphone --ar 4:5 --v 7

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).
Step 2: Boil the jumbo pasta shells in salted water until al dente. Drain and let them cool to handle.
Step 3: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper. Stir until smooth and well blended.
Step 4: For the sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Step 5: Stir in the pureed beets and crushed tomatoes. Let the sauce simmer gently for about 10 minutes. Season with salt, pepper, and stir in the balsamic vinegar.
Step 6: Spread a thin layer of the sauce on the bottom of a baking dish to prevent sticking.
Step 7: Fill each cooled shell with the ricotta mixture. Arrange the stuffed shells snugly in the baking dish, twisting some slightly for a “guts” appearance.
Step 8: Pour the remaining sauce evenly over the shells, allowing it to drip over the edges for effect.
Step 9: Bake uncovered for 25 to 30 minutes, until the sauce is bubbly and cheese is melted.
Step 10: Once out of the oven, drizzle with balsamic glaze or black garlic oil to create dark, vein-like streaks. Let the dish rest for 10 minutes before serving.

Tips & Variations

Use portion-sized spoonfuls of cheese to avoid overstuffing shells, which can tear during baking.
Substitute fresh basil or oregano for parsley to vary the herb flavor.
For extra color and nutrients, add finely chopped spinach or kale to the cheese filling.
Try swapping beets for roasted red peppers for a different but equally vibrant sauce.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Avoid microwaving to keep the shells from becoming soggy.

How to Serve

A dark gray baking dish holds a layer of chunky red tomato sauce at the bottom. On top are two layers of large pasta shells, slightly yellow with ridged texture, arranged neatly in three rows. Each shell is open and filled with a creamy white cheese mixture, some speckled with green herbs. The shells are drizzled with thin lines of dark balsamic glaze and some red sauce stains. The dish is placed on a dark surface with a black cloth nearby and a woman's hand holding the edge. Warm candlelight softly glows in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and sauce ahead of time, then cover and refrigerate for up to 24 hours before baking.

Are there vegan alternatives for this recipe?

To make this vegan, substitute the cheeses and egg with plant-based ricotta and mozzarella options, and use a flax egg or vegan egg replacer.

Zombie Guts Stuffed Shells Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

Zombie Guts Stuffed Shells is a visually striking and delicious pasta dish featuring jumbo pasta shells filled with a creamy cheese mixture, baked in a vibrant beet-infused tomato sauce. The dish is finished with optional balsamic glaze or black garlic oil to create a spooky, dark ‘vein’ effect, perfect for themed dinners or a creative family meal.

Author: Lila
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Pasta Shells

20–25 jumbo pasta shells
Salt, for boiling water

Cheese Filling

1 tbsp olive oil
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
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 get it ready for baking the stuffed shells.
Cook Pasta Shells: Boil jumbo pasta shells in salted water until al dente, typically 9 to 12 minutes. Drain and let them cool slightly so they are easier to handle.
Prepare Cheese Filling: In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper. Mix thoroughly until you get a smooth, creamy filling.
Make the 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 for about 10 minutes to meld the flavors. Season with salt and pepper to taste, then stir in the balsamic vinegar for a touch of acidity.
Assemble Shells: Spread a thin layer of the beet tomato sauce on the bottom of a baking dish to prevent sticking. Carefully fill each pasta shell with the cheese mixture, then arrange them close together in the dish. Slightly twist some shells for a ghoulish effect resembling twisted guts.
Add Sauce and Bake: Pour the remaining sauce evenly over the stuffed shells, allowing some of the sauce to drip down the edges of the dish. Bake uncovered in the preheated oven for 25 to 30 minutes until the sauce is bubbly and the cheese is set.
Finish and Serve: Remove the dish from the oven and drizzle with balsamic glaze or black garlic oil to create dark veins on top for a spooky visual effect. Let the baked shells sit for 10 minutes before serving to allow flavors to develop and the dish to set.

Notes

Boil the pasta shells just until al dente; overcooked shells may tear when stuffing.
The pureed beets give the sauce a vibrant red color and earthy sweetness, but you can substitute with additional crushed tomatoes if preferred.
For a vegan version, substitute the cheese filling with a tofu-based ricotta alternative and skip the egg.
Balsamic glaze or black garlic oil is optional but adds a dramatic finish perfect for Halloween or themed dinners.
Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.

Keywords: stuffed shells, beet sauce, ricotta pasta, Halloween pasta, baked pasta shells, mozzarella, Parmesan, vegetarian dinner