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.
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 |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
Be the first to add a cooking note