Pumpkin filled conchigilioni in cream sauce

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.