April 18, 2023
Feta and Pumpkin Stuffed Conchiglie
A delicious and fulfilling vegetarian option - Feta and Pumpkin Stuffed Conchiglie.
Preparation time: 15 minutes
Cooking time: 50 minutes
INGREDIENTS
- 4 cups fresh baby spinach
- 1 ½ cups butternut squash, chopped into small cubes
- ½ tsp lemon zest
- 1 garlic clove minced
- 200gms traditional feta
- 250gms mascarpone
- 2 tsp lemon juice
- 5 Fresh sage leaves, chopped
- Salt
- Pepper
- Pinch of chilli flakes
- 1 packet of Conchiglie
METHOD
- Preheat the oven to 175C.
- On a non stick baking dish, drizzle some olive oil and scatter pumpkin, toss in oil and season with salt and pepper.
- Roast until golden brown for approximately 20 to 25 minutes.
- In a Bessemer frypan add a little olive oil and add spinach and sauté until wilted.
- Season.
- Remove from heat and let cool slightly.
- Squeeze out any excess liquid and chop.
- In a medium bowl, combine the the spinach with the crumbled feta, sage, lemon zest, red pepper flakes, at least 1/4 teaspoon salt, freshly ground black pepper and mascarpone. Add roasted pumpkin. Stir to combine well.
- Season to taste, adding more salt and pepper as desired.
- Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
- Assembling the shells. Fill each cooked shell with the filling and place into the baking dish. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through.
- Serve with a side of your favourite tomato passata or plain with a side salad.
Used to make this recipe: Bessemer Multi Fry Pan 32cm Stone
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