Print

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.

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://platedandproud.com/zombie-guts-stuffed-shells-recipe/