Pumpkin filled Conchiglioni in cream sauce
Ingredients
- 250g giant pasta shells (conchigilioni)
- 1.2kg peeled and roughly chopped pumpkin
- 1 onion, chopped
- olive oil
- 1/4 cup sage leaves
- 3/4 cup fresh, toasted bread crumbs
- 200g feta, crumbled
- 1 cup grated parmesan cheese
- 450mL Bulla Cooking Cream
- 750mL chicken stock
to serve
- cherry tomatoes, oven roasted
- rocket leaves
Cooking Directions
- Preheat oven to 200°C (180°C fan-forced).
- Toss pumpkin, onion, generous drizzle of olive oil and half of the sage leaves together, bake until golden and pumpkin is cooked through. Reduce oven to 180°C (160°C fan forced).
- Cook pasta for 10 minutes or until nearly cooked. Drain and set aside.
- Combine roasted pumpkin and onion mixture, bread crumbs, feta cheese and half of the parmesan. Season and mix well. In another bowl combine cream and stock, pour into a lightly greased deep sided baking dish.
- Fill shells with pumpkin mixture (about 2 tablespoons in each). Place filled shells in sauce base down with openings sitting above sauce and top with parmesan cheese. Bake for 20- 25 minutes.
- Serve with oven roasted tomato and rocket salad.
Ingredients
- 250g giant pasta shells (conchigilioni)
- 1.2kg peeled and roughly chopped pumpkin
- 1 onion, chopped
- olive oil
- 1/4 cup sage leaves
- 3/4 cup fresh, toasted bread crumbs
- 200g feta, crumbled
- 1 cup grated parmesan cheese
- 450mL Bulla Cooking Cream
- 750mL chicken stock
to serve
- cherry tomatoes, oven roasted
- rocket leaves