1
Preheat the oven to 200°C in static mode.
Gratinated conchiglioni
Spiced pumpkin & ricotta cheese
First coursesWarm, 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.
-
Medium
-
60 minutes
-
45 minutes
-
4 persons
Ingredients
Ingredients for 4
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Conchiglioni200 g
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Pumpkin500 g
-
Ricotta250 g
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Onion50 g
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Tomato purée400 ml
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Olive oilq.b
-
Lemon zestq.b
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Oreganoq.b
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Breadcrumbsq.b
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Cinnamonq.b
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Saltq.b
-
Pepperq.b
Preparation
Phase 1:
Preoparation
2
Cut the pumpkin into cubes, season with salt, pepper and a drizzle of extra virgin olive oil.
3
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.
4
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.
5
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.
6
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.
7
Spread a layer of tomato sauce on the bottom of an oven dish.
8
Fill the conchiglioni with the pumpkin filling using a piping bag.
9
Arrange the stuffed conchiglioni in the baking dish on top of the sauce.
10
Finish with a sprinkling of breadcrumbs to add a crunchy touch.
11
Set the Lhov to Grill mode, power level 3, and cook for about 20 minutes, until the surface is golden brown.
Phase 2:
Plating
1
Remove from the oven, plate up and serve hot.
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