9 Creepy-Creative Halloween Potluck Ideas That’ll Steal the Show

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Zombie Guts Stuffed Shells

A halloween potluck close-up of jumbo stuffed pasta shells in a black dish, twisted to resemble tangled guts, with deep red beet-tomato sauce and black garlic drizzle.

Terrifying to look at but heavenly to eat, these Zombie Guts Stuffed Shells are the Halloween potluck main dish you didn’t know you needed.

Tangled, twisted jumbo pasta shells are filled with creamy herbed ricotta and smothered in a deep red beet-tomato sauce.

A drizzle of balsamic glaze or black garlic oil gives the whole thing an unsettling, undead finish—like veins over a pile of guts. Spooky, dramatic, and totally vegetarian.

Why You’ll Love This Recipe

  • Feeds a crowd and can be made fully ahead
  • Vegetarian, but hearty and rich
  • Totally creepy without relying on fake body parts
  • Bakes in one dish and travels well

Equipment You’ll Need

  • 9×13-inch black baking dish
  • Large pot for boiling pasta
  • Mixing bowls
  • Small food processor or whisk

Ingredient Notes

  • Jumbo shells: Look for conchiglioni (large pasta shells)
  • Beet-tomato sauce: Adds rich color and earthy flavor
  • Ricotta mix: Can use store-bought or homemade
  • Black garlic oil: Optional, but adds depth and drama

Serving Suggestions

  • Serve with a simple green salad and crusty bread
  • Add a skeleton hand or cleaver prop for presentation flair

Make-Ahead and Storage Tips

  • Assemble and refrigerate up to 2 days in advance
  • Bake and reheat covered with foil at 350°F
  • Keeps well for 3–4 days; freezer-friendly before baking

Recipe

Ingredients

  • 20–25 jumbo pasta shells
  • 1 tbsp olive oil
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 egg
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

For the Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup cooked beets, pureed
  • 1 can (15 oz) crushed tomatoes
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste

For Finishing

  • Balsamic glaze or black garlic oil (optional)

Instructions

  1. Preheat oven to 375°F.
  2. Boil pasta shells in salted water until al dente. Drain and cool.
  3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, salt and pepper until smooth.
  4. In a saucepan, heat olive oil. Add garlic, cook 1 min. Stir in pureed beet and tomatoes. Simmer 10 min. Season to taste and stir in balsamic vinegar.
  5. Spread a thin layer of sauce in bottom of baking dish.
  6. Fill each shell with ricotta mixture. Arrange them in the dish, nestling them close and turning some slightly to look twisted.
  7. Pour remaining sauce over the top, letting some drips fall onto the dish edges.
  8. Bake uncovered for 25–30 minutes until bubbly.
  9. Drizzle with black garlic oil or balsamic glaze to create dark “veins.” Let sit 10 minutes before serving.

Yield: Serves 8–10

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9 Creepy-Creative Halloween Potluck Ideas That’ll Steal the Show

Zombie Guts Stuffed Shells

A halloween potluck close-up of jumbo stuffed pasta shells in a black dish, twisted to resemble tangled guts, with deep red beet-tomato sauce and black garlic drizzle.

Terrifying to look at but heavenly to eat, these Zombie Guts Stuffed Shells are the Halloween potluck main dish you didn’t know you needed.

Tangled, twisted jumbo pasta shells are filled with creamy herbed ricotta and smothered in a deep red beet-tomato sauce.

A drizzle of balsamic glaze or black garlic oil gives the whole thing an unsettling, undead finish—like veins over a pile of guts. Spooky, dramatic, and totally vegetarian.

Why You’ll Love This Recipe

  • Feeds a crowd and can be made fully ahead
  • Vegetarian, but hearty and rich
  • Totally creepy without relying on fake body parts
  • Bakes in one dish and travels well

Equipment You’ll Need

  • 9×13-inch black baking dish
  • Large pot for boiling pasta
  • Mixing bowls
  • Small food processor or whisk

Ingredient Notes

  • Jumbo shells: Look for conchiglioni (large pasta shells)
  • Beet-tomato sauce: Adds rich color and earthy flavor
  • Ricotta mix: Can use store-bought or homemade
  • Black garlic oil: Optional, but adds depth and drama

Serving Suggestions

  • Serve with a simple green salad and crusty bread
  • Add a skeleton hand or cleaver prop for presentation flair

Make-Ahead and Storage Tips

  • Assemble and refrigerate up to 2 days in advance
  • Bake and reheat covered with foil at 350°F
  • Keeps well for 3–4 days; freezer-friendly before baking

Recipe

Ingredients

  • 20–25 jumbo pasta shells
  • 1 tbsp olive oil
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 egg
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

For the Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup cooked beets, pureed
  • 1 can (15 oz) crushed tomatoes
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste

For Finishing

  • Balsamic glaze or black garlic oil (optional)

Instructions

  1. Preheat oven to 375°F.
  2. Boil pasta shells in salted water until al dente. Drain and cool.
  3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, salt and pepper until smooth.
  4. In a saucepan, heat olive oil. Add garlic, cook 1 min. Stir in pureed beet and tomatoes. Simmer 10 min. Season to taste and stir in balsamic vinegar.
  5. Spread a thin layer of sauce in bottom of baking dish.
  6. Fill each shell with ricotta mixture. Arrange them in the dish, nestling them close and turning some slightly to look twisted.
  7. Pour remaining sauce over the top, letting some drips fall onto the dish edges.
  8. Bake uncovered for 25–30 minutes until bubbly.
  9. Drizzle with black garlic oil or balsamic glaze to create dark “veins.” Let sit 10 minutes before serving.

Yield: Serves 8–10