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Zombie Guts Stuffed Shells

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A fun and vibrant twist on stuffed shells, filled with creamy cheeses and a colorful beet-based sauce, perfect for family dinners and Halloween gatherings.

Ingredients

  • 20–25 jumbo pasta shells (conchiglioni)
  • 1 tablespoon olive oil
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup chopped parsley
  • Salt and pepper (to taste)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1/2 cup cooked beets (pureed)
  • 1 can (15 oz) crushed tomatoes
  • 1 teaspoon balsamic vinegar
  • Balsamic glaze or black garlic oil for drizzling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the pasta shells until al dente, about 8-10 minutes. Drain and drizzle with olive oil.
  3. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper.
  4. Heat olive oil in a saucepan, add garlic, and sauté for 1 minute.
  5. Add the pureed beets and crushed tomatoes, then season with salt, pepper, and balsamic vinegar, and let simmer for 10 minutes.
  6. Spread a layer of sauce in a baking dish, stuff the shells with the cheese mixture, and arrange them in the dish.
  7. Pour the remaining sauce over the shells and bake for 25-30 minutes.
  8. Drizzle with balsamic glaze or black garlic oil before serving and let sit for 10 minutes.

Notes

For a protein boost, add cooked ground turkey or beef to the filling. Use fresh ingredients for the best flavor.

Find it online: https://WWW.feelfreshrecipes.com/zombie-guts-stuffed-shells/