Conchiglione with Pumpkin and Roasted Garlic

This recipe for Conchiglione with Pumpkin and Roasted Garlic is from my lovely friend Susan Austin most commonly know as author of Frost Bite and now she has released her first ebook with 40 family friendly, freezer friendly meals that will eliminate the mayhem at mealtimes.After the recipe there will be details to purchase Susan’s ebook at 50% off until 17 August 2014.

If you’re looking for something different to the regular pasta varieties then conchiglione is a fun alternative as most people love the big shells.  If you can’t find large shells you can use medium-size shells in this recipe.

INGREDIENTS

800g (2 lb) butternut pumpkin (squash)
10 unpeeled garlic cloves
olive oil
1 tablesp finely chopped fresh rosemary
½ teasp dried chilli flakes (optional)
Sea salt and black pepper
16 giant pasta shells (conchiglione)
200g (7 oz) ricotta
1/3 cup pinenuts (pine kernels), toasted
500g (1 lb) bottle plain tomato pasta sauce (or make your own)
¾ cup grated parmesan cheese

METHOD

Peel the pumpkin, discard the seeds then cut into 3-4cm (1-1½ in) dice.  Place pumpkin and garlic in a large roasting dish or two.  Drizzle with olive oil and sprinkle the rosemary, chilli flakes (optional), salt and pepper over the pumpkin.  Roast in 200C (400F) oven for about 25 mins or until tender.  Remove from oven and allow to cool slightly.

Cook the pasta shells in a large saucepan of boiling water until almost al dente.  Drain well then place on a clean tea towel with room between them so they don’t stick together.

Squeeze the soft garlic from the papery skins into a large bowl.  Add the pumpkin and roughly mash them together with a fork.  Add ricotta and pinenuts, mix gently to combine and check for salt and pepper.

Spread one third of the pasta sauce over the bottom of a casserole dish.  Spoon the ricotta filling into the pasta shells then place them in the casserole dish.  Pour the remaining pasta sauce over the top then scatter grated parmesan over the pasta sauce.

Freeze:        Cover tightly with cling wrap then freeze
Defrost:    In the fridge (or partially defrost on the kitchen bench before finishing in the fridge).  Or you could cook this from frozen
Cook:    Bake in 180C (350F) oven for about 35 mins or until the filling is hot and the cheese has melted and golden (allow extra time if cooking from frozen and cover with foil if needed)
Serve:        With a green salad

Serves: 4

Frost Bite - Conchiglione

Frost Bite Ebook Cover

This recipe is from my lovely friend Susan Austin most commonly know as author of Frost Bite and now she has released her first ebook with 40 family friendly, freezer friendly meals that will eliminate the mayhem at mealtimes.

If you enjoyed this recipe you can download a FREE extract of the ebook here and purchase the ebook at 50% off ($1.99US until 17 August 2014 – normally $3.99US) use the special Cooking For Busy Mums reader code CFBM50 at checkout. CLICK HERE TO PURCHASE

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