Black Sea Horror Pasta Bake

When your Halloween potluck needs something hearty, haunting, and impossible to forget—this jet-black pasta bake rises from the depths. It’s savory, rich, and full of eerie little surprises like red tentacle-like tomatoes and briny bites. But don’t worry: it’s all comfort food under the creep factor.

Why You’ll Love This Recipe

• Feeds a crowd and holds up well on a buffet table
• Can be made vegetarian or pescatarian
• Jet-black color feels spooky but sophisticated
• Bakes in one dish for easy prep and transport

Equipment You’ll Need

• 9×13 baking dish or disposable foil pan (for easy cleanup)
• Large pot for boiling pasta
• Saute pan or skillet
• Mixing bowl
• Aluminum foil

Ingredient Notes

• Black pasta: Use squid ink pasta if pescatarian, or use black bean pasta for a vegetarian version. Both are dramatic and delicious.
• Tentacles: Strips of roasted red pepper or sun-dried tomatoes mimic tentacles visually.
• Optional protein: Add chopped squid, shrimp, or use mushrooms for a veg option.

Serving Suggestions

• Serve with a green salad tossed in a citrus vinaigrette for brightness
• Offer with toasted garlic bread or a rosemary focaccia

Make-Ahead and Storage Tips

• Make up to 24 hours ahead; bake right before serving or reheat on-site
• Keeps in the fridge for 3 days
• Freezer-friendly if baked, cooled, and wrapped tightly

Recipe

Ingredients

• 1 lb black pasta (squid ink or black bean pasta)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup diced shallots or red onion
• 1 cup chopped mushrooms (or squid/shrimp if using)
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup roasted red peppers, cut into thin strips
• 1/2 cup Kalamata olives, sliced
• 1/4 cup capers (optional)
• 1/2 tsp red pepper flakes (optional)
• 1 1/2 cups marinara or roasted garlic tomato sauce
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (or vegan parm)

Instructions

1. Preheat oven to 375°F. Grease your baking dish lightly.
2. Cook pasta in salted water until just al dente. Drain and set aside.
3. In a skillet over medium heat, add olive oil. Saute garlic and shallots until soft.
4. Add mushrooms (or seafood), sun-dried tomatoes, red pepper strips, olives, and capers. Cook 3–5 minutes until heated through and fragrant.
5. Stir in marinara sauce and cream. Let simmer 2 minutes. Add red pepper flakes if desired.
6. In a large mixing bowl, combine pasta with the sauce mixture. Stir in half the mozzarella and half the Parmesan.
7. Transfer to baking dish. Top with remaining cheeses.
8. Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until bubbling and slightly golden.
9. Let cool slightly before serving.

Yield: Serves 6–8