Ricotta stuffed conchiglioni in pumpkin sauce

dinner · ⏱ 85 min · 4 portions · 95.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/437/ricotta-stuffed-conchiglioni-in-pumpkin-sauce/