This recipe started as a joke with a friend—turning a classic stuffed shell into a creepy, ghostly bite. It’s a way to bring a little mischief into a familiar dish, especially around Halloween or when you want something fun for a dinner party. The trick is in the details: smoky paprika, a dash of hot sauce, and that slightly oozy cheese pull.
Why I Keep Coming Back to This Dish
It’s imperfect, playful, and a little spooky—perfect for making ordinary dinners memorable. The flavors are simple but bold, and the process feels like a little culinary mischief. Plus, it’s endlessly customizable—an open canvas for your kitchen whims.
Inside the Creepy Kitchen: Ingredient Secrets
- Ricotta cheese: Creamy, mild, perfect for the filling. Swap with cottage cheese for more texture.
- Spinach: Adds color and earthiness. Use frozen spinach, drain well.
- Garlic: Gives a punch of aroma. Roast garlic for a sweeter, smoky flavor.
- Smoked paprika: Lends a haunting, smoky hue and flavor. Substitute with chili powder if unavailable.
- Mozzarella cheese: Melts into gooey, crispy goodness. Use vegan cheese for dairy-free.
- Pasta shells: Big enough to stuff. Use gluten-free shells if needed.
- Hot sauce: A dash for zing. Sriracha works well.
Tools of the Spooky Trade
- Large pot: Boil pasta shells efficiently.
- Mixing bowl: Combine filling ingredients smoothly.
- Baking dish: Bake the stuffed shells until bubbling and golden.
- Spoon or piping bag: Stuff the shells neatly and evenly.
Step-by-Step to Creepy Stuffed Shells
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Cook the shells in boiling, salted water until just al dente, about 8 minutes.
Step 3: Drain shells and set aside to cool slightly.
Step 4: Prepare the filling: mix ricotta, chopped spinach, garlic, and a dash of smoked paprika.
Step 5: Stuff each shell generously with the filling, then arrange in a baking dish.
Cooking Checks and Tips for Creepy Stuffed Shells
- Shells should be just tender but not falling apart.
- Filling should be creamy and slightly oozy when you stuff the shells.
- The top should be golden and bubbly after baking.
- If the cheese isn’t browning, broil for 2 minutes—keep an eye so it doesn’t burn.
Common Mistakes and How to Fix Them
- Shells are falling apart.? OVERCOOKED shells become mushy. Fix: Cook until just al dente, about 8 minutes.
- Filling is dry or crumbly.? Filling is too thick. Fix: Mix in a splash of milk or cream for creaminess.
- Top isn’t golden.? Cheese isn’t browning. Fix: Broil for 2 minutes, watch closely.
- Filling oozes out excessively.? Filling leaks out during baking. Fix: Stuff shells carefully and avoid overfilling.
Creepy Ghostly Stuffed Shells
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and bring a large pot of salted water to a boil.
- Add the large pasta shells to the boiling water and cook until just al dente, about 8 minutes. Stir occasionally to prevent sticking.
- Drain the shells and set aside to cool slightly, so they’re easier to handle.
- In a mixing bowl, combine ricotta cheese, drained spinach, minced garlic, smoked paprika, and a dash of hot sauce. Mix until smooth and well incorporated.
- Using a spoon or piping bag, carefully stuff each shell with the creamy filling, ensuring they're generously filled without overstuffing to prevent leaks.
- Arrange the stuffed shells in a baking dish in an even layer. Sprinkle shredded mozzarella evenly over the top.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown on top.
- If the cheese isn’t browning to your liking, broil for an additional 2 minutes, keeping a close eye so it doesn’t burn.
- Remove from the oven and let cool slightly before serving. The shells should be hot, cheesy, and slightly oozy, with a smoky hue that adds to their spooky appeal.
Notes
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
