1 hr, 25 min
These stuffed pumpkin pasta shells are bound to be a hit with the whole family.
Ingredients
INGREDIENTS
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1.2 kg pumpkin, peeled and roughly chopped
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1 onion, chopped
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Olive oil
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1/4 cup sage leaves
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250g giant pasta shells (conchigilioni)
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3/4 cup fresh breadcrumbs, toasted
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200g feta, crumbled
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1 cup parmesan cheese, grated
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450ml Cream
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750ml Chicken stock
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Cherry tomatoes, oven roasted
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Rocket leaves
METHOD
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Step 1
Preheat oven to 200C (180C 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).
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Step 2
Cook pasta for 10 minutes or until nearly cooked. Drain and set aside.
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Step 3
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.
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Step 4
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.
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Step 5
Serve with oven roasted tomato and rocket salad.
*Image and recipe from link above.
