Ghoul’s Guts Stuffed Pasta Shells

Introduction

Ghoul’s Guts Stuffed Pasta Shells is a fun and festive Halloween-inspired twist on classic stuffed shells. Jumbo pasta shells are filled with a creamy, cheesy, and slightly “green” filling made from ricotta, spinach, and herbs, giving them a ghoulishly vibrant look. Topped with marinara sauce and melted mozzarella, they’re spooky yet delicious, making them perfect for a holiday dinner, party, or family-friendly fright night.

The combination of creamy ricotta, tender pasta, fresh spinach, and flavorful seasonings makes these stuffed shells irresistibly tasty — and the “ghoul’s guts” theme adds a playful, creative touch that everyone will love.

❤️ Why I Love This Recipe

I love this recipe because it’s both delicious and visually fun. The creamy ricotta filling paired with spinach gives it a unique color that looks like a ghoul’s guts, while the melted mozzarella and rich marinara sauce make every bite comforting and indulgent. It’s a dish that brings the whole family together, with kids and adults equally delighted by the spooky presentation.

It’s also versatile — you can adjust the filling to make it vegetarian, meaty, or extra cheesy depending on your preferences.

Why It’s a Must-Try Dish

• Perfect for Halloween or themed parties.
• Creamy, cheesy, and packed with flavor.
• Fun presentation that delights both kids and adults.
• Can be made ahead and baked when ready, making it convenient.
• Combines comfort food with a creative, festive twist.

Preparation and Cooking Time

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6–8
• Calories: ~350 kcal per stuffed shell

Cuisine and Course

• Cuisine: Italian-American / Themed Cuisine
• Course: Main Dish, Dinner, Halloween Special

Ingredients

For the Filling:

• 1 cup ricotta cheese
• ½ cup cooked spinach, finely chopped
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1 egg
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional for mild heat)

For the Pasta:

• 20–24 jumbo pasta shells, cooked according to package instructions

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• ½ tsp dried oregano
• ½ tsp dried basil

For Topping:

• ½ cup shredded mozzarella cheese
• Fresh parsley or basil for garnish (optional)

Simple Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells until al dente and drain.
3. Mix filling ingredients in a bowl until smooth.
4. Stuff pasta shells with the creamy ricotta-spinach mixture.
5. Spread marinara sauce in a baking dish, arrange stuffed shells on top.
6. Sprinkle extra mozzarella on top and bake for 20–25 minutes until bubbly.
7. Serve warm, garnished with fresh herbs.

Step-by-Step Preparation Method

Step 1: Preheat Oven

• Preheat oven to 375°F (190°C).

Step 2: Cook Pasta

• Boil jumbo pasta shells according to package instructions until al dente.
• Drain and let cool slightly to handle.

Step 3: Prepare the Filling

• In a large bowl, combine ricotta, cooked spinach, Parmesan, mozzarella, egg, garlic, salt, pepper, and red pepper flakes.
• Mix until creamy and well combined.

Step 4: Stuff the Shells

• Carefully fill each cooked pasta shell with 1–2 tablespoons of the ricotta-spinach mixture.

Step 5: Prepare the Baking Dish

• Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
• Arrange stuffed shells in a single layer on top of the sauce.
• Pour remaining marinara sauce over the shells.

Step 6: Add Topping and Bake

• Sprinkle shredded mozzarella evenly over the top.
• Bake for 20–25 minutes until the cheese is melted and bubbly.

Step 7: Serve

• Garnish with fresh parsley or basil if desired.
• Serve hot with a side of garlic bread or salad.

How to Serve

• Perfect as a main course for Halloween dinner.
• Pair with garlic bread and a light salad.
• Add a fun touch with extra “gory” marinara drizzles for kids’ parties.

Additional Recipe Tips

• Use fresh spinach or thawed frozen spinach for best texture.
• Add finely chopped mushrooms or cooked sausage for variation.
• For a spookier look, you can swirl green pesto into the filling before stuffing.
• Avoid overfilling shells to prevent spilling during baking.

Variations

• Meaty Version: Add cooked Italian sausage to the filling.
• Vegan Option: Use vegan ricotta, plant-based cheese, and a flax egg.
• Extra Spicy: Add chopped jalapeños or cayenne pepper to the filling.
• Pesto Twist: Mix in 2–3 tbsp pesto for a green “ghoulier” filling.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze unbaked stuffed shells in a single layer on a baking sheet for 2 hours, then transfer to freezer bags for up to 3 months. Bake from frozen at 375°F (190°C) for 35–40 minutes.

Special Equipment Needed

• Large pot for boiling pasta
• Mixing bowl
• Baking dish (9×13-inch recommended)
• Spoon or piping bag for stuffing shells

FAQ

Q1: Can I make these ahead of time?
Yes, assemble the stuffed shells and refrigerate for a few hours before baking.

Q2: Can I use frozen spinach?
Yes, thaw and squeeze out excess water before mixing into filling.

Q3: Can I freeze after baking?
Yes, but texture may change slightly. Freezing unbaked shells is preferable.

Q4: How do I make them extra cheesy?
Add additional shredded mozzarella or Parmesan inside the filling and on top before baking.

Conclusion

Ghoul’s Guts Stuffed Pasta Shells are a fun, festive, and comforting dish that combines creamy, cheesy goodness with a spooky Halloween twist. Perfect for themed parties or a family-friendly dinner, they’re easy to make, visually exciting, and packed with flavor. This recipe is a must-try for anyone wanting to add a playful, delicious touch to their holiday menu.