Zombie Guts Stuffed Shells Recipe
Introduction
Zombie Guts Stuffed Shells are a fun and flavorful twist on classic stuffed pasta. Vibrant beet-infused tomato sauce combined with a creamy cheese filling creates a dish that’s both spooky and delicious—perfect for Halloween or any time you want something playful and tasty.
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 completely.
- Step 3: In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, chopped parsley, salt, and pepper. Stir until the mixture is smooth and well blended.
- Step 4: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Step 5: Stir in the pureed beets and crushed tomatoes. Let the sauce simmer for 10 minutes, then season with salt and pepper. Remove from heat and stir in the balsamic vinegar.
- Step 6: Spread a thin layer of the beet tomato sauce in the bottom of a baking dish.
- Step 7: Stuff each cooled pasta shell with the cheese mixture. Arrange the shells snugly in the baking dish, turning some slightly to give a twisted, “guts” appearance.
- Step 8: Pour the remaining sauce over the stuffed shells, allowing some to drip onto the edges for a rustic look.
- Step 9: Bake uncovered for 25 to 30 minutes until the sauce is bubbly and the cheese filling is heated through.
- Step 10: Drizzle with black garlic oil or balsamic glaze to create dark “veins” on the shells. Let the dish rest for 10 minutes before serving.
Tips & Variations
- For a richer flavor, add sautéed spinach or mushrooms to the cheese filling.
- Use fresh herbs like basil or oregano along with parsley for added aroma.
- If you can’t find black garlic oil, a drizzle of good quality balsamic glaze works beautifully for the finishing touch.
- Cook the beets at home by roasting or boiling fresh ones if you prefer over canned or pre-cooked beets.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain the texture of the shells and sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed shells ahead of time?
Yes, you can assemble the stuffed shells and cover the baking dish, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What if I don’t have jumbo pasta shells?
If jumbo shells aren’t available, large manicotti tubes or even cannelloni pasta can be used as a substitute. Adjust cooking times accordingly as needed.
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Zombie Guts Stuffed Shells Recipe
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
Zombie Guts Stuffed Shells is a spooky-themed baked pasta dish featuring jumbo pasta shells filled with a creamy ricotta, mozzarella, and Parmesan mixture. These shells are baked in a vibrant, beet-infused tomato sauce that adds a haunting red color, perfect for Halloween or any fun occasion. The dish is finished with a drizzle of balsamic glaze or black garlic oil to create eerie dark ‘veins,’ adding both flavor and visual intrigue.
Ingredients
For the Stuffed Shells
- 20–25 jumbo pasta shells
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water until they are al dente, which means they are cooked but still have a firm bite. Drain them carefully and let them cool down to handle safely.
- Prepare the Cheese Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, and season with salt and pepper. Mix thoroughly until you achieve a smooth, well-blended filling.
- Make the Sauce: Heat olive oil in a saucepan over medium heat. Add the minced garlic and cook for about one minute until fragrant. Stir in the pureed cooked beets and the crushed tomatoes. Let the sauce simmer gently for 10 minutes, allowing flavors to meld. Season with salt and pepper, then stir in the balsamic vinegar for a hint of acidity.
- Arrange Shells in Baking Dish: Spread a thin layer of the prepared sauce evenly on the bottom of a baking dish to prevent sticking and add flavor. Carefully fill each pasta shell with the ricotta cheese mixture. Place the filled shells snugly in the dish, turning some slightly to give a twisted, eerie look reminiscent of tangled guts.
- Add Sauce and Bake: Pour the remaining sauce over the arranged stuffed shells, allowing some to drip attractively onto the edges of the dish. Place the dish uncovred in the oven and bake for 25 to 30 minutes until the sauce is bubbly and the cheese filling is heated through.
- Finish and Serve: Once baked, drizzle the shells with balsamic glaze or black garlic oil to create dark “veins” that enhance the spooky theme. Let the dish rest for 10 minutes to allow the flavors to set before serving.
Notes
- If you prefer a vegetarian version, ensure that the cheeses used do not contain animal rennet.
- You can substitute the cooked beets with beet juice if pureed beets are not available, but fresh beets enhance flavor and color.
- For a smoother sauce texture, blend the crushed tomatoes and beet mixture more thoroughly before simmering.
- Black garlic oil can be found in specialty stores or made at home by infusing olive oil with black garlic. It adds an earthy depth to the dish.
- Ensure the pasta shells are well-drained and cooled before filling to prevent tearing during stuffing.
- This dish can be prepared ahead by assembling it and refrigerating for a few hours before baking; just add a few extra minutes to baking time if chilled.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: zombie guts stuffed shells, stuffed pasta shells, beet tomato sauce, Halloween pasta recipe, baked stuffed shells, ricotta stuffed shells
