Zombie Guts Stuffed Shells
Comforting large pasta shells filled with a rich cheese mixture and smothered in marinara sauce, perfect for a cozy autumn evening.
Ingredients
Pasta and Sauce
- 12 pieces Large pasta shells Use a high-quality brand for the best texture.
- 2 cups Marinara sauce Use your favorite jarred sauce or homemade.
Cheese Filling
- 15 ounces Ricotta cheese Choose part-skim for a lighter option.
- 1 cup Mozzarella cheese, shredded Fresh mozzarella preferred for stretchiness.
- 1/2 cup Parmesan cheese, grated Using finely grated Parmesan is best.
Vegetables and Seasonings
- 2 cups Spinach, chopped Fresh or thawed from frozen, squeeze out water.
- 2 cloves Garlic, minced Add more if you love garlic.
- 1 teaspoon Italian seasoning Contains dried herbs like basil and oregano.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black pepper Freshly ground for better flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente, drain and cool slightly.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Stuffing
- Stuff each pasta shell generously with the cheese mixture.
Assembly and Baking
- Pour a thin layer of marinara sauce into a baking dish. Arrange the stuffed shells in the dish, then cover with remaining marinara and sprinkle additional mozzarella on top.
- Bake for 25-30 minutes until bubbly and golden on top.
Serving
- Let cool for a few minutes before serving to avoid burns from hot cheese.
Notes
Avoid overcooking the pasta to prevent the shells from falling apart. Feel free to add sausages or ground meat to the sauce for a hearty twist.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 6g
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