It must be the season of the graveyard, because I feel like it’s all I’ve been making lately. But don’t worry, that’s not me complaining. You can’t have Halloween without some spooky, haunted graveyard-inspired recipes. This time around, we’re skipping the sweet and giving you three graveyards you can eat for dinner.
These savory spook yards are made with kid-friendly (and husband-approved) ingredients like baked pasta, herb pizza dough and more mashed potatoes than you know what to do with. Good thing non-sexy Halloween costumes are in this year, right? (Just say yes so I can keep eating these.)
Pasta graveyard casserole recipe
Sneak some kale into dinner by disguising it as the grass in a pasta graveyard.
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes
- 3 cups cooked rotini noodles
- 1-1/2 cups homemade marinara sauce (use this easy recipe)
- 1-1/2 cups shredded mozzarella cheese
- Salt and pepper
- 1/4 tablespoon shredded Parmesan cheese
- 1-2 cups chopped kale
- 6 oval crackers
- Black writing gel
- 2 tortillas
- Preheat the oven to 375 degrees F. In a large bowl, mix together the rotini noodles, marinara sauce and mozzarella cheese. Pour into a greased (8 x 8-inch or 9 x 13-inch) casserole dish, and sprinkle with Parmesan cheese.
- Bake for about 20 minutes or until heated through. Once heated, add the chopped kale (for the grass) to the top. Carefully write “RIP” onto the crackers, and gently stick them into the kale.
- For the tortilla trees, cut out spooky tree shapes from the tortillas. Bake (in the oven preheated to 375 degrees F) for about 8 to 10 minutes or until crispy.
Vegetarian graveyard pizza recipe
Adapted from Taste of Home
Three different cheeses make this vegetarian graveyard extra delicious. Use premade pizza dough if you’re in a hurry.
Prep time: 40 minutes | Bake time: 15 minutes | Total time: 55 minutes
For the crust
- 1 cup warm water (110 degrees F)
- 1 tablespoon sugar
- 2-1/2 cups bread flour
- 1 tablespoon olive oil
- Dash salt
- 2 cups ricotta cheese
- 1 cup cottage cheese
- 2 tablespoons chopped basil
- Salt and pepper
- 2 cups shredded mozzarella cheese
- 1 cup chopped broccoli, steamed
- 1 cup chopped cauliflower, steamed
- 1/2 cup shredded zucchini
- 6 naan slices
- Sriracha sauce
- Preheat the oven to 450 degrees F. Grease a pizza stone or pan with nonstick cooking spray.
- To make the pizza crust, in a bowl, mix together the yeast, sugar and warm water. Let sit until foamy, about 10 minutes. Mix in the flour, oil and salt, and stir to combine.
- Place the dough on a lightly floured surface, and knead until soft and elastic. Roll out the dough to a giant circle, and place it on the stone or in the pan. Bake for about 15 minutes or until golden brown. Let cool.
- In another bowl, mix together the ricotta, cottage cheese, basil, mozzarella, salt and pepper. Spread over the crust. Sprinkle with the broccoli, cauliflower and zucchini.
- To make the tombstones, use the Sriracha sauce to carefully write “RIP” onto the naan slices. Add a few crosses to add extra garnish on the tombstones.
Mini graveyard shepherd’s pies recipe
These spooky shepherd’s pies are perfect for the little ones, complete with mashed potato ghosts.
Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes
- 6 large foil baking cups
- 1/2 pound ground beef
- 1/2 can low-fat cream of mushroom soup
- 1/2 cup frozen vegetables
- 1/2 cup shredded cheddar cheese
- 4 medium russet potatoes
- 1/3 cup sour cream
- 3 tablespoons unsalted butter
- Salt and pepper
- Black olives, chopped (for the eyes)
- 1 large flour tortilla, cut into tombstone shapes
- Preheat the oven to 350 degrees F. Place the baking liners into a jumbo muffin pan, and set aside.
- Heat a large skillet over medium heat. Add the ground beef, and cook until browned, about 7 to 8 minutes. Drain off the fat. Remove from heat, and mix in the soup and frozen vegetables. Sprinkle with cheese.
- Bake for about 20 minutes or until the vegetables are hot and the cheese has melted. Add the chives for grass.
- Meanwhile, bring a large pot of salted water to a boil. Peel and quarter the potatoes, and add them to the water. Boil for about 2 minutes, then simmer (on lower heat) for another 15 or until the potatoes are fork tender. Drain, return the potatoes to the pot, and mix with sour cream, butter, salt and pepper. Using a handheld mixer or potato masher, mash until completely smooth (not chunky).
- Pour the potatoes into a piping bag. Pipe the potatoes onto the shepherd’s pies in ghost shapes. Add 2 olive pieces to each “ghost” for the eyes.
- Place the tortilla gravestones onto a greased baking sheet, and bake for about 12 minutes. Place the tombstones behind the ghosts, and serve.