Pumpkin and Feta Stuffed Conchiglie

Our Pumpkin and Feta Stuffed Conchiglie is fulfilling and satisfying. Prepare this recipe for crowd pleasing results the whole family will love.

Preparation time: 15 minutes

Cooking time: 50 minutes

Ingredients

• 4 cups fresh baby spinach
• 1 ½ cups butternut squash, chopped into small cubes
• ½ tsp lemon zest                                                                                          
• 1 garlic clove minced
• 200gms traditional feta
• 250gms marscapone
• 2 tsp lemon juice
• 5 Fresh sage leaves, chopped
• Salt
• Pepper
• Pinch of chilli flakes
• 1 packet of Conchiglie

Method

1. Preheat the oven to 175C.
2. On a non stick baking dish, drizzle some olive oil and scatter pumpkin, toss in oil and season with salt and pepper.
3. Roast until golden brown for approximately 20 to 25 minutes.
4. In a Bessemer frypan add a little olive oil and add spinach and saute until wilted. 
5. Season.
6. Remove from heat and let cool slightly.
7. Squeeze out any excess liquid and chop.
8. In a medium bowl, combine the the spinach with the crumbled feta, sage, lemon zest, red pepper flakes, at least 1/4 teaspoon salt, freshly ground black pepper and marscapone. Add roasted pumpkin. Stir to combine well.
9. Season to taste, adding more salt and pepper as desired.
10. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
11. Assembling the shells. Fill each cooked shell with the filling and place into the baking dish. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through.
12. Serve with a side of your favourite tomato passata or plain with a side salad.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Multi Fry Pan 32cm Stone as featured in this recipe for best results!