Stuffed Conchiglioni with Sausage and Pumpkin using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Pumpkin Conchiglioni is not just a dish; it's a warm hug in pasta form! Picture this: plump conchiglioni shells cradling a luscious blend of roasted pumpkin, crispy bacon, and gooey mozzarella, all topped with a sprinkle of parmesan that melts into a golden crust. This delightful recipe hails from the heart of Italy, where seasonal ingredients reign supreme, and pumpkins are celebrated every autumn. Did you know that the name 'conchiglioni' comes from the Italian word for 'shells'? It's no wonder these pasta shapes are perfect for stuffing! Whether you're hosting a cozy dinner or simply indulging in some self-care, this dish is sure to impress and satisfy. So, grab your apron and let the pumpkin festivities begin!
Ingredients
- 300 g Squash
- 200 g Savoyard sausage
- 20 g Olive oil
- 20 g Salt
- 5 g Pepper
- 1500 g Water
- 500 g Conchiglione
- 50 g Grated gruyère
Steps
Pumpkin and Sausage Filling
- Cut into cubes, and add 300 g of squash in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Add 200 g of savoyard sausage, 20 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 10 g of salt, 5 g of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Setaside the preparation content in the bowl.
Cooking the Conchiglioni
- Add 1500 g of water, 10 g of salt in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Add 500 g of conchiglione in the food processor bowl.
- Mix manual: 0sec / 100°C / Speed 1 in inverse.
- Cook according to package directions minus 2 minutes.
- Drain the content of the food processor bowl in a strainer.
- Setaside the preparation content in the strainer.
Stuffing and Baking
- Preheat the oven at 180°C.
- Transfer the content of the bowl in the food processor bowl.
- Transfer the content of the strainer in the food processor bowl.
- Mix the cooked squash and sausage filling gently.
- Transfer the content of the food processor bowl in a mixing bowl.
- Stuff each Conchiglioni with the filling and arrange them in a baking dish.
- Sprinkle 50 g of grated gruyère on the preparation content.
- Cook in the oven at 180°C.
- Bake until the cheese is melted and lightly golden.
- Serve Hot.
