prep: 25mins
cook: 1h

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 fetta, crumbled
  • 1 cup grated parmesan cheese
  • 450mL Bulla Cooking Cream
  • 750mL chicken stock
  • to serve
  • cherry tomatoes, oven roasted
  • rocket leaves

Pumpkin filled Conchiglioni in cream sauce

method

  1. Preheat oven to 200°C (180°C fan-forced).
  2. 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).
  3. Cook pasta for 10 minutes or until nearly cooked. Drain and set aside.
  4. 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.
  5. 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.
  6. Serve with oven roasted tomato and rocket salad.