Conchiglie stuffed with Roast Pumpkin and Ricotta

Updated at: Thu, 17 Aug 2023 03:27:51 GMT

Step 1

Preheat oven to 200 degrees fan forced. Place linking flesh size up, drizzle with olive oil and season with s&p and Vegeta, bake for 30 min. Add garlic and bake for a further 15min or until tender. Allow to cool slightly and then peel skin from pumpkin and pop out garlic cloves.

Step 2

Bring a large pot of salted water to the boil. Add Pasta shells and cook as per packet instructions until it is al denté. Drain well and lay out in a clean tea towel.

Step 3

Mash pumpkin and garlic until lumps are gone. Mix in basil and ricotta along with vegeta, s&p to taste. Set aside.

Step 4

In a medium pot, add pasata and wine and bring to the boil, then reduce to a simmer and simmer for 10min or until thickened. Add sugar to reduce acidity.

Step 5

Full cooked shells with pumpkin and ricotta mixture, there should be a small amount remaining. In a large oven-proof dish, spread remaining pumpkin and ricotta filling on the base, top with filled shells and pour pasata sauce over the top. Don’t worry if you need to stack the pasta shells. Bake in the 200 degree oven for 15-20minutes (30minuted from refrigerated or if you are using the giant shells)

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