Stuffed Conchiglioni with Pumpkin, Gorgonzola and Cavolo Nero

Conchiglioni Farciti con Zucca, Gorgonzola e Cavolo Nero

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Better Than Nonna: Modernised Italian Recipes

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