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Creepy Ghostly Stuffed Shells

This playful dish transforms classic stuffed pasta into a spooky, ghostly treat perfect for Halloween or a fun dinner party. Large pasta shells are filled with a creamy mixture of ricotta, spinach, and garlic, then baked with gooey mozzarella until bubbling and golden, with smoky paprika adding an eerie hue and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells big enough to stuff
  • 1 cup ricotta cheese or cottage cheese for more texture
  • 1 cup frozen spinach drained well
  • 2 cloves garlic roasted for sweetness or raw for punch
  • 1 teaspoon smoked paprika substitute with chili powder if needed
  • 1 cup mozzarella cheese shredded, for melting
  • to taste hot sauce Sriracha works well for zing

Equipment

  • Large pot
  • Mixing bowl
  • Baking dish
  • Spoon or piping bag

Method
 

  1. Preheat your oven to 180°C (350°F) and bring a large pot of salted water to a boil.
  2. Add the large pasta shells to the boiling water and cook until just al dente, about 8 minutes. Stir occasionally to prevent sticking.
  3. Drain the shells and set aside to cool slightly, so they’re easier to handle.
  4. 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.
  5. Using a spoon or piping bag, carefully stuff each shell with the creamy filling, ensuring they're generously filled without overstuffing to prevent leaks.
  6. Arrange the stuffed shells in a baking dish in an even layer. Sprinkle shredded mozzarella evenly over the top.
  7. Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown on top.
  8. If the cheese isn’t browning to your liking, broil for an additional 2 minutes, keeping a close eye so it doesn’t burn.
  9. 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

For extra creepiness, serve on black plates or garnish with edible eyes or black sesame seeds.