Creepy Stuffed Shells
These creepy stuffed shells feature large pasta shells filled with a creamy mix of ricotta, mozzarella, spinach, and garlic, then baked until bubbling and golden. The contrast between the gooey cheese interior and crispy edges creates an inviting, textured dish that’s perfect for a themed gathering or a cozy evening. The dish combines comforting flavors with a mischievous twist, making it both familiar and fun.
Equipment
- Large pot
- Mixing bowl
- Spoon or piping bag
- Baking dish
- Oven thermometer
Ingredients
- 12 large jumbo pasta shells should be large enough to hold filling
- 1 cup ricotta cheese creamy base for filling
- 1 cup mozzarella cheese shredded, for gooeyness
- 1 cup spinach chopped fresh or frozen, drained
- 2 cloves garlic minced finely
- 1/4 teaspoon nutmeg a pinch, optional
- 2 cups spicy tomato sauce optional, for a fiery finish
Instructions
- Preheat your oven to 180°C (350°F) and prepare a baking dish.
- Bring a large pot of salted water to a boil, then carefully add the jumbo shells. Cook until al dente, about 10 minutes, until they are tender but still hold their shape. Drain and set aside to cool slightly.
- While the shells cook, combine ricotta, shredded mozzarella, chopped spinach, minced garlic, and a pinch of nutmeg in a mixing bowl. Mix until creamy and evenly blended.
- Using a spoon or piping bag, generously stuff each shell with the cheese mixture. Place the filled shells seam-side down in the prepared baking dish.
- If desired, pour spicy tomato sauce over the shells to add a fiery edge, or leave the shells plain for a milder flavor. Cover the dish with foil.
- Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbling and slightly browned on top. Check that the internal temperature reaches at least 75°C (165°F) for safety.
- Remove from oven and let rest for a few minutes. The edges should be crispy, and the cheese gooey and inviting. Serve hot and enjoy the dark, cheesy secret.
