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!

Prep Time 10

Bake Time 30

Total Time 40

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!

Nutrition

Keyword bon cook, Conchiglioni pasta, défi culinaire, forteez, ghastly gastronomy, graveyard pasta, guy demarle, Halloween, halloween food, halloween pasta, halloween recipe, tests de recettes entre blogueurs

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