Baked Conchiglie with Pumpkin & Smoked Provola
Recipe by Olivia Brogelli
Difficulty
[ricetta_difficolta]
Timings
60 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
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[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
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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