Conchiglioni al Forno

A gratin of giant pasta shells filled with a luscious mixture of vegetables that’s equally at home as a family supper or an elegant lunch. We’ve replaced the traditional ground almonds in the filling with toasted sunflower seeds so it’s nut-free, but coarsely chopped almonds, walnuts, or hazelnuts are also delicious. Chilling the filled pasta before baking converts some of the white carbs to resistant starch, a type of fibre that’s good for digestive health.