pumpkin & ricotta stuffed shellsserves 1
4 conchiglioni [large pasta shells]
1/2 cup tomato sauce [i used my homemade one]
2 heaping tbsp ricotta cheese
2 heaping tbsp pumpkin puree*
2 + 2 tbsp freshly grated parmesan [grana padamo or parmigiano reggiano]
1 small egg
1 tsp minced parsley [+extra for garnish]
salt & pepper to taste
in a small pot bring water to a boil, add a hefty pinch of salt and cook pasta to just about al dente. [about a minute or two less then the directions on packaging suggests]. make sure they don't stick together while cooking. drain pasta and rinse with cold water. place them on a greased plate and set them aside.
preheat oven to 435°F | 225°C. grease a mini casserole. pour tomato sauce into casserole and set aside.
in a small bowl combine ricotta cheese, pumpkin puree, 2 tbsp parmesan, egg and parsley, whisk well until combined. season with salt and pepper. fill pasta shell with pumpkin-ricotta mixture and place in tomato sauce. sprinkle with 2 tbsp grated parmesan.
bake for 10-15 minutes until bubbly and golden. take out of the oven and let sit for about 5 minutes. sprinkle with extra minced parsley and maybe some extra parmesan.
how to roast a pumpkinpreheat oven to 400°F | 200°C. line a baking sheet with parchment paper.
cut pumpkin in half. remove seeds from each half. place cut side down on baking sheet. bake for 35-40 minutes or until soft.
remove from oven and let it cool a little while until you can handle it.
peel off pumpkin skin and discard. cut pumpkin flesh into cubes, throw them into your food processor and puree everything.
use immediately, store in an airtight container in your fridge for a couple days or freeze it until you need it. [i like to freeze mine in small batches of 1/4 to 1/2 of a cup because that's about what i usually need for single servings like soup, risotto, pasta, mini pies.]