Zombie Guts Stuffed Shells: A Spooktacular Hit for Your Halloween Potluck!
These Zombie Guts Stuffed Shells are a fun and flavorful dish perfect for family dinners or themed parties. Jumbo pasta shells are filled with a creamy mixture of ricotta, mozzarella, Parmesan, cooked turkey bacon, chicken ham, beef, and spinach, then baked in a rich tomato sauce. The result is a hearty, comforting, and visually striking meal that everyone will love.
- Prep Time: 25
- Cook Time: 40
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Ingredients
Scale
- Jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
- ½ cup cooked turkey bacon, chopped
- ½ cup chicken ham, diced
- ½ cup cooked ground beef
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups tomato sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells in salted boiling water until al dente. Drain, rinse under cold water, and set aside.
- Chop turkey bacon, chicken ham, and cooked beef. Mince garlic, chop onion and spinach.
- Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add meats and cook until lightly browned. Stir in spinach until wilted.
- In a large bowl, combine ricotta, half of the mozzarella, half of the Parmesan, and the meat-spinach mixture. Season with salt, pepper, and Italian seasoning. Mix well.
- Spread a thin layer of tomato sauce on the bottom of a greased baking dish.
- Stuff each pasta shell with the filling and place in the baking dish.
- Pour remaining tomato sauce over the shells and sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
Ensure pasta shells are cooked al dente to prevent tearing during stuffing.
You can customize the filling with your favorite vegetables or proteins.
Make-ahead option: Assemble and refrigerate up to 24 hours before baking.
Freezer-friendly: Freeze assembled shells for up to 3 months.