Name: Baked pasta shells stuffed with squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 50g butter; a handful of rosemary leaves; 1 small butternut squash or pumpkin (about 500g); 3 Tbsp olive oil; 1 clove of garlic (minced); 1 small red onion (chopped); 500g Passata; 200g pasta shells (Conchiglioni); 2 Tbsp flour; ½ tsp ground nutmeg; 300 ml milk; Grated Parmesan cheese (approx..30g)

Baked pasta shells stuffed with squash

14 Oct 2016

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

Large paste shells (Conchiglioni) can be filled with all kinds of yummy stuffings! These baked pasta shells are stuffed with butternut squash and cooked in a lasagna-like double sauce. This dish is absolutely delicious and very filling, so it can be the perfect choice for (a meat-free) supper or a laid-back dinner party. You can prepare the stuffed shells and the sauces in advance, so only the baking needs to be done before your guests arrive!

Ingredients

50g butter
a handful of rosemary leaves
1 small butternut squash or pumpkin (about 500g)
3 Tbsp olive oil
1 clove of garlic (minced)
1 small red onion (chopped)
500g Passata
200g pasta shells (Conchiglioni)
2 Tbsp flour
½ tsp ground nutmeg
300 ml milk
Grated Parmesan cheese (approx..30g)

Instructions

Peel and de-seed the squash, then cut the flesh into 2cm cubes. Heat 1 Tbsp olive oil in a frying pan, add the rosemary and the diced squash and cook at a low temperature for about 10 -15 minutes until soft. Drain, rinse with water, then drain again. Set aside.
Cook the shell in boiling, salty water, following the packet instructions. Do not overcook - the pasta should be al dente. Drain and set aside.
In a pan, heat 2 Tbsp of oil and gently sauté the chopped onion and garlic, until soft and translucent, then add the passata. Bring it the boil and gently simmer for about 15 minutes until you get a thick sauce.
Meanwhile, place the drained pasta shells in a baking tray, facing upwards. Mash the squash with a fork and season with salt and pepper to your liking. Fill the shells with this mash.
Turn on the oven, setting the temperature to 200°C.
Now make the béchamel sauce: heat the butter in a pan, add the flour and nutmeg and stir constantly with a mini whisk so as not to get lumps. When it's thick, remove from the heat and gradually add the milk, stirring the sauce constantly! Return to the stove and keep stirring at a low temperature for about 5 minutes until you get a thick sauce.
Pour the tomato sauce on top of and around the stuffed shells then pour over the béchamel sauce. Scatter the grated cheese on top.
Bake in the oven for 15 minutes until golden brown.
Serve warm.