Name: Ricotta stuffed conchiglioni in pumpkin sauce
Ingredients: 250g conchiglioni pasta; 1 pumpkin puree tin (425g); 2 ½ tbsp tomato paste; 600ml stock; 50ml olive oil; ¼ tsp aleppo chilli flakes; 2 garlic cloves, crushed; 200g ricotta; 2 balls of mozzarella (250g), shredded, brine reserved (see note); 1 tbsp sage, finely chopped; 10g parmesan, finely grated; 50g panko breadcrumbs; 1 ½ tbsp sage, finely chopped; ¼ tsp aleppo chilli flakes; 15g parmesan, finely grated; 1 tbsp olive oil; fine sea salt and black pepper

Ricotta stuffed conchiglioni in pumpkin sauce

Main Autumn

Serves 4

Prep 35 min

Cook 50 min

This recipe first featured on the Guardian a few years ago, and was stuck fast in our mind as one to re hash, this time making it vegetarian and omitting the anchovies. A real comfort dish, this pasta bake is easy to put together and cooks all in one pan. Conchiglioni are giant shells, ideal for scooping up sauce. If you can’t find them, cannelloni will work great, stuffing them with the ricotta and baking under the sauce. We used the brine from the mozzarella for extra tang (and no waste points), if you do too be sure to reduce some of the stock used.

Ingredients

250g	conchiglioni pasta
PUMPKIN SAUCE
1	pumpkin puree tin (425g)
2 ½ tbsp	tomato paste
600ml	stock
50ml	olive oil
¼ tsp	aleppo chilli flakes
2	garlic cloves, crushed
RICOTTA STUFFING
200g	ricotta
2	balls of mozzarella (250g), shredded, brine reserved (see note)
1 tbsp	sage, finely chopped
10g	parmesan, finely grated
CRUMBLE TOPPING
50g	panko breadcrumbs
1 ½ tbsp	sage, finely chopped
¼ tsp	aleppo chilli flakes
15g	parmesan, finely grated
1 tbsp	olive oil
	fine sea salt and black pepper

Method

Start by making the sauce. Place all the ingredients in a blender with ½ teaspoon of salt and blitz for 45 seconds until silky smooth.
Next, make the stuffing. Place all the ingredients with a ¼ teaspoon of salt and a heavy grind of black pepper in a large mixing bowl and mix well to combine everything.
Preheat the oven to 180c.
Now, stuff the pasta. Pour ⅔ of the pumpkin sauce into a round 30cm casserole pot to which you have a lid. (or a large, high sided roasting tray). Spoon ½ tablespoons of stuffing into each conchiglioni and place into the tray. They can slightly overlap. Pour the remaining sauce over the stuffed pasta, cover with a lid and bake in the oven for 45 minutes.
Meanwhile, make the crumble topping by placing all the ingredients together in a mixing bowl with ⅛ teaspoon of salt and lightly work together between your fingers to slightly clump the mixture.
Remove the pasta and switch the oven to grill setting on medium high heat. Sprinkle the crumble topping evenly over the top and place back under the grill for three to five minutes, rotating half way if needed to cook evenly, until the top is golden brown and crispy. Remove and let rest for 5 minutes before serving.