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8 20-30 mins

Pumpkin filled conchigilioni 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 fetta, crumbled
1 cup grated Parmesan cheese
450ml Bulla Cooking Cream
750ml chicken stock
Oven roasted cherry tomatoes
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, fetta 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 fetta, crumbled
1 cup grated Parmesan cheese
450ml Bulla Cooking Cream
750ml chicken stock
Oven roasted cherry tomatoes
Rocket leaves