Zombie Guts Stuffed Shells 🧟♂️
A spooky, deliciously earthy dish with vibrant beet-tomato sauce.
Equipment
- 9x13 inch Baking Dish
- Saucepan
Ingredients
Shells & Filling
- 20–25 jumbo pasta shells conchiglioni
- 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
- Preheat oven to 375°F.
- Cook pasta shells in salted boiling water until al dente, then drain and cool.
- Mix ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl until smooth.
- Heat olive oil in a saucepan, sauté garlic for 1 minute, then add beet puree and crushed tomatoes. Simmer for 10 minutes, season, and stir in balsamic vinegar.
- Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish.
- Stuff each shell with the ricotta mixture, arrange in the dish, some twisted for effect.
- Pour remaining sauce over shells, some dripping onto edges.
- Bake uncovered for 25–30 minutes until bubbly.
- Drizzle with black garlic oil or balsamic glaze, let sit 10 minutes before serving.
Notes
Nutrition Information (per serving):
Calories: 350
Total Carbs: 45g
Net Carbs: 40g
Fats: 15g
Protein: 18g
Calories: 350
Total Carbs: 45g
Net Carbs: 40g
Fats: 15g
Protein: 18g
