Shell Graveyard Conchiglie Bolognese (Halloween)
Ghoulishly delicious! Dive into the eerie depths of this Shell Graveyard Conchiglie Bolognese this Halloween, and let your taste buds have a spooky feast!
Enjoy this delicious Halloween-themed recipe. I used the Ice Cube Skull Silicone Set from Target.
Enjoy this delicious recipe and more with bon COOK’s New FORTEEZ Square Mold (Shopping Link HERE).
Looking for inspiration? For more Halloween Recipes, click HERE! and for more Pasta Recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
Shell Graveyard Conchiglie Bolognese (Halloween)
Equipment
Ingredients
PASTA
- 9 Conchiglie (Large Shells | Cooked al dente)
BOLOGNESE
- 1 Lb (455 g) ground beef
- 1 sweet onion (Large)
- 2 Garlic Cloves
- 2 Tbsp (28 g) olive oil (Original Recipe calls for 3 Tbsp)
- 14.50 oz (412 g) diced tomatoes (1 can with Juice)
- 1 Tbsp (16 g) Roasted Garlic and Chive Herb blend (Original Recipe calls for Chopped Parsley)
- Sel Gris Mill
- Pepper Mill
STUFFING (my personal addition)
- 8 oz (225 g) tomato sauce
- 4 oz (115 g) shredded cheese
- 9 Tbsp (135 g) Ricotta cheese
- 9 Mozzarella cheese (Ciliegine Balls)
Instructions
BOLOGNESE PREPARATION
- In a medium sauce pan, add the olive oil, chopped onion and chopped garlic. Turn the heat to medium-low. Once the onion/garlic is sizzling, add the ground beef and cook for a few minutes. Then, add the diced tomatoes and roasted garlic and chive herb blend. Season with Salt and Pepper (to taste). Give it a stir and let it simmer on low for about 20 minutes. set aside.1 Lb ground beef, 1 sweet onion, 2 Garlic Cloves, 2 Tbsp olive oil, 14.50 oz diced tomatoes, 1 Tbsp Roasted Garlic and Chive Herb blend, Sel Gris Mill, Pepper Mill
PASTA PREPARATION
- Cook your pasta al dente according to package instructions: 10 minutes for me. Drain and set aside.9 Conchiglie
ASSEMBLY
- Preheat oven to 375F/190C. Place your Square Mold on the top of your medium perforated baking sheet. Set aside.
- Add the tomato sauce directly into the Square Mold, then add the bolognese on the top. Stuff each Conchiglie shell with a tablespoon of ricotta and a Mozzarella Ball.8 oz tomato sauce, 9 Tbsp Ricotta cheese, 9 Mozzarella cheese
- Lay them with the opening facing down and sprinkle with shredded cheese.4 oz shredded cheese
BAKE!
- Bake for 20 minutes at 375F/190C. It is ready when the cheese has melted.
MOZZARELLA PREPARATION
- Place the mozzarella balls into a microwave safe bowl. Heat for 15 seconds at a time until they are soft to the touch and lightly melted (45 seconds for me). NOTE: The cooking time will depend on the size of the mozzarella you use.
- Remove the bowl from the microwave and drain the water. Take 2 balls of mozzarella at a time and press them down into each well of the Skull Mold. NOTE: It will release additional liquid, that's normal. Press down a kitchen towel on top to absorb and set aside.
- To serve, first place the bolognese at the center of your plate. Add the stuffed Conchiglie pasta on top. Decorate with the mozzarella skulls and zombie hands. Enjoy your Shell Graveyard. "BONE" Appétit!
Video
Nutrition
Credit: Recipe by Sara, Les Douces Gourmandises de Sara.
Avec cette recette je valide ma participation au défi du mois d’Octobre 2023 “Les Pâtes” du groupe Facebook “tests de recettes entre blogueurs” Je remercie ma chère Sara de la page facebook “Les Douces Gourmandises de Sara” chez qui j’ai déniché cette délicieuse recette.
Oh très sympa cette recette !
Bisous belle soirée
Merci beaucoup, cela m’a pris du temps pour la mettre en forme, mais je suis ravie du résultat. Bisous, ~Nessa
ça devait être très bon!
bonne semaine
Merci c’était si bon! Bises Annyvonne, ~Nessa