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

Scale

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