Gratinated conchiglioni

Name: Gratinated conchiglioni
Prep time: 60 min
Cook time: 45 min
Total time: 105
Yield: 4
Ingredients: Conchiglioni 200 g; Pumpkin 500 g; Ricotta 250 g; Onion 50 g; Tomato purée 400 ml; Olive oil q.b; Lemon zest q.b; Oregano q.b; Breadcrumbs q.b; Cinnamon q.b; Salt q.b; Pepper q.b

Spiced pumpkin & ricotta cheese

First courses

Warm, comforting, irresistible: conchiglioni pasta bakes filled with pumpkin and ricotta cheese, covered with a golden crust. Perfect for surprising your guests with taste and simplicity.

Difficulty
Medium
Preparation time
60 minutes
Cooking time
45 minutes
Servers number
4 persons

Ingredients

Ingredients for 4

Conchiglioni
200 g
Pumpkin
500 g
Ricotta
250 g
Onion
50 g
Tomato purée
400 ml
Olive oil
q.b
Lemon zest
q.b
Oregano
q.b
Breadcrumbs
q.b
Cinnamon
q.b
Salt
q.b
Pepper
q.b

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Preparation

Phase 1:

Preoparation

Preheat the oven to 200°C in static mode.

Cut the pumpkin into cubes, season with salt, pepper and a drizzle of extra virgin olive oil.

Arrange the cubes on a baking tray lined with baking paper and bake for about 10 minutes, until lightly browned. Remove from the oven and set aside.

Meanwhile, sauté the finely chopped onion in a small saucepan with a drizzle of oil, setting the Lhov hob to power level 6. Add the tomato purée and oregano, stir and leave to simmer for a few minutes.

Bring a large pot of salted water to the boil and cook the conchiglioni for 12–14 minutes, until al dente. Drain gently and leave to cool slightly.

In a bowl, combine the cooked pumpkin, ricotta cheese, a pinch of cinnamon, salt, pepper and grated lemon zest. Mix until the mixture is smooth and even.