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!

Other recipes

Corn Fusilli with Rocket Pesto and Cherry Tomatoes

Difficulty

Easy

Timings

25 MIN

Veggie Pasta alla Trapanese with Eggplant

Difficulty

Easy

Timings

25 MIN

Strozzapreti with Pioppini Mushrooms & Pecorino Cream

Difficulty

Easy

Timings

20 MIN