Halloween Stuffed Shells Spinach

Halloween Stuffed Shells bring a dash of spooky fun to your dinner table and always spark laughter at family gatherings. The creamy ricotta filling and playful olive faces make this recipe both delicious and memorable—a festive centerpiece for any October night.

I came up with these Halloween shells for last year’s haunted potluck, and they quickly became the best-loved dish on the buffet—everyone from toddlers to teens was reaching for seconds.

Ingredients

• Jumbo pasta shells: pick large, high-quality shells for easy stuffing and a dramatic look
• Ricotta cheese: use whole-milk ricotta for maximum creaminess
• Mozzarella cheese: shredded low-moisture mozzarella melts best and keeps the filling stretchy
• Parmesan cheese: look for freshly grated Parmigiano-Reggiano for robust flavor
• Fresh spinach: brightens up the filling and sneaks in leafy vitamins use fresh if possible or well-drained frozen
• Large egg: helps bind the cheeses and filling together
• Garlic: adds mellow heat and depth to the savory base only use fresh and finely minced
• Oregano: dried oregano for its classic Italian aroma
• Salt and black pepper: to balance flavors taste, and adjust as you mix
• Unsalted butter: go for high-quality butter for a silky béchamel
• All-purpose flour: forms the thick base of your ghost sauce
• Whole milk: choose full-fat milk for best mouthfeel warm slightly for a lump-free blend
• Nutmeg: lends subtle warmth to the sauce just a pinch fresh-grated is ideal
• White pepper: gives the sauce gentle heat without changing its color
• Black olive slices: these create charming ghost faces try firm, glossy olives for easy slicing
• Fresh parsley or chives: sprinkle sparingly for color and freshness

Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit and grease a nine by thirteen inch baking dish thoroughly to prevent sticking

Cook Pasta Shells:

Boil jumbo shells in generously salted water until the shells are al dente about ten minutes for firmness Drain and rinse under cold water this will halt cooking and make them easier to handle

Mix Filling:

Blend ricotta mozzarella Parmesan chopped spinach egg garlic oregano salt and black pepper in a large mixing bowl Stir until you see no streaks and every ingredient is evenly distributed Feel for a slightly sticky creamy texture

Stuff Shells:

Spoon generous amounts of the ricotta filling into each shell Pack snugly but do not overfill Place shells seam side up in the prepared baking dish in neat rows for best presentation

Make White Ghost Sauce:

Melt butter over medium heat in a heavy saucepan Sprinkle in flour Stir constantly for two minutes until blond and bubbly Slowly add warmed milk whisking rapidly As the sauce thickens keep whisking for five more minutes until smooth Stir in nutmeg salt and white pepper Taste adjust if needed

Pour Sauce:

Cover stuffed shells evenly with the béchamel sauce Every shell should be blanketed so the ghosts are full and creamy

Decorate Ghost Faces:

Cut black olive slices and arrange pairs as eyes with small pieces for mouths Press gently onto the sauce for Halloween faces They should look playful and defined

Bake:

Bake for twenty five minutes until the sauce is bubbly and the filling is hot through The olive faces will stand out against the white sauce Remove when the edges are golden

Garnish and Serve:

Scatter freshly chopped parsley or chives for a lively pop of green Serve hot and enjoy the spooky effect

Pin

My favorite part is swirling nutmeg into the béchamel—it’s subtle but magic Once my nephew tasted the first ghost shell he asked for ghost sauce on everything for the rest of October

Storage Tips

Cool leftovers to room temperature then cover tightly and store in the refrigerator for up to three days Reheat in the oven covered with foil to maintain moisture or microwave in short bursts for single servings

Ingredient Substitutions

Swap spinach for kale or swiss chard if you prefer heartier greens Use any combination of firm melting cheeses such as fontina or provolone For dairy-free adaptations try plant mozzarella and oat milk in the sauce

Serving Suggestions

Serve alongside a simple green salad tossed with balsamic or lemon vinaigrette Add roasted pumpkin or butternut squash cubes for extra autumnal sweetness Slices of crusty bread help sop up the ghostly sauce

Pin

Add a little spooky fun to your next autumn gathering with these playful shells. They’re always a hit and sure to bring smiles to the table.

Recipe FAQ

→ Can I prepare stuffed shells ahead of time?

Yes, assemble the shells and sauce up to a day in advance. Refrigerate, then bake just before serving for best texture.

→ What’s a good alternative to ricotta cheese?

Cottage cheese or mascarpone can be used, but drain well for creamier filling results.

→ How do I keep the shells from sticking together?

Rinse cooked shells under cold water and toss with a bit of oil before stuffing to prevent sticking.

→ Is it possible to add more vegetables to the filling?

Absolutely! Roasted pumpkin or sautéed mushrooms can be added for extra flavor and color.

→ Can the béchamel sauce be made dairy-free?

Use plant-based milk and vegan butter to make a dairy-free béchamel, and substitute vegan cheeses in the filling.

→ How do I create the ghost faces on top?

Place black olive slices for eyes and small pieces for mouths after pouring the sauce, before baking.