Name: Stuffed Conchiglioni with Pumpkin, Gorgonzola and Cavolo Nero (Conchiglioni Farciti con Zucca, Gorgonzola e Cavolo Nero)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 250 g cavolo nero or curly kale; 1 small pumpkin, about 700 g; 2 cloves of garlic (optional); A pinch of nutmeg; 200 g Grana Padano, grated; 1 sprig of thyme (optional); Salt and black pepper, to taste; 350 g large conchiglioni; A pinch of hard cheese, grated; 40 g butter; 200 g gorgonzola; 40 g plain flour; 500 ml milk

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Instead of mac and cheese, I grew up with pasta al forno, its Italian sibling. It translates to ‘baked pasta’ but I don’t think that captures how indulgent it is. This recipe is a celebration of the dish, using a rich and cosy combination of pumpkin, gorgonzola, and seasonal greens.

Ingredients

1 small pumpkin, about 700 g
1 sprig of thyme (optional)

Method

Peel and cut the pumpkin into chunks, then place it in a microwave-safe dish and cover with a lid or cling film. Cook in the microwave at maximum power for a total of 12 minutes, splitting this into 3-minute increments to ensure the dish doesn’t overheat. Alternatively, roast the pumpkin chunks for about 30 minutes in the oven at 160°c with a drizzle of oil, a sprig of thyme and a couple of cru