Conchiglioni Recipe
Butternut squash, porcini ragu, Fontina DOP, sage
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Filling
Method
Preparation and Cooking
Prepare the Porcini Ragu
Soak the dried porcini mushrooms in warm water for 30 minutes. Drain and chop them finely. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the diced butternut squash and chopped porcini mushrooms, stirring well.
Cook the Filling
Pour in the vegetable broth, add salt and black pepper. Cover and let it simmer for about 15-20 minutes, until the squash is tender. Stir in the chopped sage and half of the Fontina cheese, allowing it to melt into the mixture.
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook the conchiglioni pasta according to package instructions until al dente. Drain and set aside.
Stuff the Pasta
Preheat your oven to 180°C (350°F). Stuff each conchiglioni shell with the butternut squash and porcini ragu mixture. Place them in a baking dish.
Bake
Sprinkle the remaining Fontina cheese on top of the stuffed conchiglioni. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
Serve
Remove from the oven, let it cool for a few minutes, then serve warm, garnished with additional sage if desired.