The Bardic Chef: Recipe – Tangy Basilisk Stuffed Shells

I will eat these forever. Another basilisk was brought in, the fee was paid, and in my experiments with the other ingredients the party delivered, I came up with these divine creations. I discovered the art of the large shell-style pasta at the lord’s manor – he requested I attend dinner with him, and I was very happy to. These shells were served – stuffed with cheese, something he thought I might enjoy learning from his personal chef. It was a whirlwind of experiments with fillings ever since, but these… these are heavenly.


  • 1 ½ lb ground basilisk meat
  • 1 finely diced onion
  • 1 finely diced green pepper
  • ¼ cup brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp crushed garlic
  • 1 tsp mustard
  • 1 tsp cinnamon
  • 2 cups tomato sauce
  • 2 tbsp tomato paste
  • 2 cups shredded cheddar cheese
  • 2 tbsp olive oil
  • 12 to 15 large pasta shells, cooked


Over a medium-high flame, heat the oil in a pan and thoroughly cook the basilisk until no pink hue remains. Add in the brown sugar, the onion and peppers, vinegar, garlic, mustard, and cinnamon. Cook for an additional five minutes, then add tomato sauce and paste. Stir well, reduce heat, and simmer until sauce thickens into the meat. Stir in one cup of the cheese to allow it to melt.

In a long baking pan, spread a small amount of meat sauce on the bottom, then arrange the shells – open side up – on top. Spoon filling into each shell, then top with remaining cheese. Bake in a 350 degree oven for 25 minutes. Top with greens if preferred.