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Ricotta stuffed conchiglioni in pumpkin sauce

Ricotta-stuffed conchiglioni in silky pumpkin sauce, baked to cozy.
Melty mozzarella, savory ricotta, and sage warmth in every bite.
Comforting, golden-topped, and perfect for a warm family meal.

dinner ⏱ 85 min 550 kcal / portion 95.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Ricotta stuffed conchiglioni in pumpkin sauce
v5 · rb0e705f985 20260727Z1751 Ricotta Conchiglioni 🥘 250 g conchiglioni pasta 64.8 ml olive oil 2.46 ml aleppo chilli flakes 25.9 ml sage 25 g parmesan 50 g panko breadcrumbs fine sea salt to taste black pepper to taste blitz pumpkin sauce until silky smooth 🌀 mix ricotta stuffing until combined 🔥 preheat oven to 180°C pour 2/3 pumpkin sauce into casserole pot 🍽 spoon 1/2 stuffing into each conchiglioni 🍽 arrange stuffed conchiglioni in sauce pour remaining pumpkin sauce over stuffed pasta 🔥 ⏱ 45 min bake covered conchiglioni make crumble topping by clumping breadcrumb mixture 🍳 ⏱ 3-5 min grill conchiglioni topping until golden and crispy ⏳ ⏱ 5 min rest conchiglioni before serving 425 g pumpkin puree 2½ tbsp tomato paste 600 ml stock 2 pieces garlic clove 200 g ricotta 250 g mozzarella pumpkin puree, tomato paste, stock, garlic clove 50 ml 1 ml ricotta, mozzarella 15 ml 10 g conchiglioni pasta half 2/3 remaining 1/3 11 ml 1 ml 15 g 15 ml
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Preparation steps

  1. blitz pumpkin sauce until silky smooth
  2. mix ricotta stuffing until combined
  3. preheat oven to 180°C
  4. pour 2/3 pumpkin sauce into casserole pot
  5. spoon 1/2 stuffing into each conchiglioni
  6. arrange stuffed conchiglioni in sauce
  7. pour remaining pumpkin sauce over stuffed pasta
  8. bake covered conchiglioni 45 minutes
  9. make crumble topping by clumping breadcrumb mixture
  10. grill conchiglioni topping 3-5 minutes until golden and crispy
  11. rest conchiglioni 5 minutes before serving

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