Baked Conchiglie with Pumpkin & Smoked Provola

Recipe by Olivia Brogelli

Difficulty

Easy

Timings

60 MIN

Cooked with

Conchiglie 5 colori con curcuma, spinaci, barbabietola e carota nera

Cooked with

Conchiglie 5 colori con curcuma, spinaci, barbabietola e carota nera

INGREDIENTS

320 g 5-color conchiglie

600 g pumpkin

400 ml béchamel sauce

250 g smoked provola cheese

1 leek

Grated cheese to taste

Olive oil

Salt and pepper

PREPARATION

Step 1

Cube the pumpkin.

Step 2

In a pan, sauté the leek with a drizzle of oil, then add the pumpkin. Cook over medium heat for 20–25 minutes, adding a little water or vegetable broth as needed. Season with salt and pepper.

Step 3

Prepare the béchamel sauce and set aside.

Step 4

Cook the pasta in boiling salted water for half the suggested cooking time.

Step 5

Once the pumpkin is soft, mash it with a fork into a creamy consistency. Add the béchamel and combine well.

Step 6

Dice the provola. Drain the pasta and mix it with the pumpkin cream. In a baking dish, layer the pasta and provola alternately. Top with grated cheese.

Step 7

Bake in a static oven at 200°C (390°F) for 25–30 minutes until a golden crust forms. Enjoy!

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