Baked conchiglioni with sausage, sage & butternut squash

Baked conchiglioni with sausage, sage & butternut squash

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4 - 6

Melting fontina cheese, rich truffle oil and a creamy squash and Parmesan sauce turn these stuffed pasta shells into an indulgent dinner

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
689
protein
29g
carbs
61g
fat
37g
saturates
17g
fibre
3g
sugar
15g
salt
2.3g

Ingredients

  • 1 small butternut squash, peeled, seeds discarded, flesh chopped into small cubes
  • 2 tsp olive oil
  • small pack sage, leaves picked and roughly chopped
  • 8 good-quality sausages
  • good grating nutmeg, about ¼ of a whole one
  • 350g conchiglioni, see below
  • 50g butter
  • 50g plain flour
  • 850ml milk
  • 50g Parmesan, grated, plus extra for sprinkling
  • 100g fontina, grated, or 125g ball mozzarella, chopped
  • drizzle of truffle oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Place the squash in a microwavable bowl with 1 tbsp water. Cook in the microwave on High for 10 mins or until soft. Meanwhile, heat the oil in a frying pan, add the sage leaves and sizzle for 1 min. Remove the sausages from their skins and divide into small balls about the size of unshelled hazelnuts. Add to the pan and fry until browned. Add half the squash and set aside. Mash the remaining squash with any liquid from the bowl, the nutmeg and seasoning.
  2. Heat oven to 220C/200C fan/gas 7. Cook the pasta following pack instructions. Meanwhile, melt the butter in a saucepan, then add the flour and stir to a paste. Cook for 1-2 mins, stirring the whole time, then gradually mix in the milk until you have a smooth sauce. Add the mashed squash, Parmesan and plenty of seasoning. Add 3-4 tbsp of the sauce to the sausage mix to moisten it a little.
  3. Spread the remaining squash sauce over the base of a large, shallow baking dish. Drain the pasta, but keep a little liquid in the pan to stop the shells from sticking together. Fish any broken bits of pasta out of the pan and scatter these over the sauce. Line up the shells on top, pushing them down into the sauce so only the tops of the shells are poking out. Fill each shell with the sausage mixture. Scatter with fontina or mozzarella, grate over some extra Parmesan and drizzle with a little truffle oil, if you like. Bake for 30 mins or until golden brown.

Recipe from Good Food magazine, March 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
corrinamoore's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is an amazing dish, I have done it several times and each it amazes me how the wonderful taste of the butternut squash comes through and make the dish really exceptional and different. The second time I did it, as it was for 6-8 people to keep the cost down, I also put small pasta shells in the dish between the large ones, to bulk it out a bit and to ensure everyone got enough. Cant recommend this highly enough and it is even very easy to get ready the night before required.

fallenstar27's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant :) Looks fantastic if you can find big conchiglioni (Tesco). I roasted my butternut squash instead of the microwave step and after a cooking my sausages I mashed them a bit smaller with a fork. Filling the pasta can be fiddly but don't be delicate with it (unless you've overcooked a little). Just cup them in you (clean) hands and use a spoon to stuff them as full as you can.

louroberts1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great dish for when you're entertaining, easy to prepare ahead and very tasty. I couldn't get hold of conchiglioni and substituted with slightly smaller shells which I attempted to fill but in the end just threw it all in the dish together and topped with the cheese - great result anyway!

michelle43's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made the dish today, delicious. I had some halloumi in, so cubed it and added
will definitely make again. 5star!

rgover90's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very very tasty! Took a while to prep but I imagine now I've made it once I'll get quicker the next time around - I will definitely be making again!

rebecca_1980's picture

Used the wrong size Conchiglioni as it was all I could find in my local Sainsbury’s. (still tasty just didn’t look as pretty as the picture. Another very tasty dish by good food.

debbiesfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree this was a lot of work, but it was a very good result. It took me two hours in total from start to finish. I initially thought I probably wouldn't bother with it again but my partner loved it, and on reflection I think it is worth it.

nkgandotra's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Seriously delicious, definitely worth the effort.

kaylee1982's picture

I agree with Pammiejay. It seemed to take me the best part of 2 hrs to prep. Very fiddly. I breathed a huge sigh of relief when I finally got this in the oven. If I made this again I would add all the butternut to the bottom of the dish and forget about adding some to the pork and some into the bechamel...it all seems to become fairly homogenised when cooked anyway. Add LOTS of seasoning!

pammiejay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The end result of this recipe is very tasty but I'm not sure it is worth all the time and effort for what is essentially a pasta bake.

Katherine@Cheaperseeker's picture

Really enjoyed this meal. One of my fave recipes.

Questions

Tips