Seashells baked with pumpkin and cheese are a very tasty and bright autumnal dish for a hearty menu. Conciglioni or lumaconi, large durum wheat shells, are great for casseroles.

Summary

Ingredients

• Seashells – 10 Pieces (Conciglioni or Lumaconi)
• Pumpkin – 240 Grams (peeled weight)
• Cheese – 120 Grams
• Cream 10% – 200 Milliliters
• Nutmeg – 0.25 Teaspoon
• Rosemary – 1 Piece
• Salt – To taste
• Ground black pepper – To taste
• Vegetable oil – 2 tbsp

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Instructions

1. Prepare the food you need. Wash the pumpkin, peel, remove the seeds.
2. Boil the pasta in salted water until “al dente” (1 minute until cooked according to the instructions on the package). Drain the water.
3. Cut half the peeled pumpkin into small cubes, grate the cheese on a coarse grater. Grate half of the pumpkin on a fine grater.
4. Toss the cheese and diced pumpkin, and fill with the seashell mixture. Place them in a baking dish.

   

5. Saute the pumpkin, grated on a coarse grater, in vegetable oil until soft. Be careful not to burn the pumpkin, otherwise the sauce will taste bitter.
6. Whisk in a blender. Add cream, ground black pepper, nutmeg, rosemary, salt to taste. Pour the sauce over the seashells, cover the mold with foil. Bake in an oven preheated to 180 degrees for 15 minutes.
7. Remove the foil, raise the baking temperature to the maximum and cook for another 5-7 minutes until golden brown.
8. Serve the stuffed shells with sour cream.

Bon Appetit!