Deliciously Cheesy Zombie Guts Stuffed Shells for Dinner Fun
Zombie Guts Stuffed Shells are a playful and spooky dish filled with cheese and vibrant sauces, perfect for Halloween.
Equipment
- baking dish
- large pot
- mixing bowl
Ingredients
For the Filling
- 12 shells jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 clove garlic, minced
- salt and pepper to taste
For the Sauce
- 2 cups beet-tomato sauce
For the Drizzle
- 1 tablespoon balsamic glaze
- 1 tablespoon black garlic oil
Instructions
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot according to the package directions until al dente, about 8-10 minutes. Drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, and Parmesan cheeses with parsley, basil, minced garlic, salt, and pepper. Stir until blended.
- Generously fill each cooked pasta shell with the cheese mixture and place them in a baking dish.
- Spread half of the beet-tomato sauce on the bottom of the baking dish. Arrange the stuffed shells on top.
- Pour the remaining beet-tomato sauce over the shells to coat them well.
- Drizzle balsamic glaze and black garlic oil on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Let the dish sit for a few minutes before serving.
Notes
For perfect results, sous vide pasta shells for al dente texture and use fresh cheeses for best melting.
Nutrition
Serving: 1servingCalories: 545kcalCarbohydrates: 48gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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