Baked conchiglioni with sausage, sage & butternut squash

Baked conchiglioni with sausage, sage & butternut squash

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(22 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

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: per serving (6)

  • kcal689
  • fat37g
  • saturates17g
  • carbs61g
  • sugars15g
  • fibre3g
  • protein29g
  • salt2.3g
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Ingredients

  • 1 small butternut squash, peeled, seeds discarded, flesh chopped into small cubes
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small pack sage, leaves picked and roughly chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 8 good-quality sausages
  • good grating nutmeg, about ¼ of a whole one
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 350g conchiglioni, see below
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 850ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g parmesan, grated, plus extra for sprinkling
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g fontina, grated, or 125g ball mozzarella, chopped
    Fontina

    Fontina

    Made in Italy's Val d'Aosta by a number of different cooperatives, fontina is a cow'…

  • drizzle of truffle oil

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.

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Comments, questions and tips

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leight79
7th Aug, 2017
3.8
Very good, but I used a small butternut squash as stated and the squash flavour didn't really come through. Perhaps my top-quality sausages were too full-flavoured. Would definitely use a large squash next time. A lengthy process, but the dish looks amazing coming out of the oven and is very filling.
reevey
7th May, 2017
5.05
Lovely all in one meal which althought it has several stages and takes longer than stated to prepare, it turned out very well. The sauce needs plenty of squash for the flavour to come through in the end result but overall very enjoyable with a green salad. We scored it 8/10
sharon.ledbury@...
9th Mar, 2017
1.3
I followed this recipe to the letter as a try-out for a dinner party where I would like to pre-prepare as much as possible. I sought all ingredients from a top quality Italian deli. It looked good but beyond that, it's all wrong. The bechamel is cloying and bland and the overall result was very meh. Dry, flavorless and utterly disappointing. Thank goodness it was a practice run. Now I need to think what to do with all those Italian sausages and butternut squash I stocked up on - I thought it would be a sure thing.
jofranks
25th Aug, 2016
This is such a comfort food recipe. On this occasion I didn't have any butternut squash so I used a yellow courgette as a substitute along with some apple and cider pork sausages which resulted in a lighter dish all round.
dianamin
30th Jan, 2016
3.8
Partner made this one, and although it seemed a bit more involved than recipes he usually goes for he had no problems and it turned out great. Would definitely make again.
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thecherub
12th Jan, 2015
5.05
I agree with everyone else. Lots of effort but ok if, like me, you had Sunday afternoon to do it. Was worth it in the end though as it tasted fabulous. I used small pasta and just mixed it all in together. Like Kaylee1982 I wouldn't bother putting the butternut squash in with this that and the other and just combine the whole lot together. Would make again. I served it with broccoli for extra veggie goodness.
corrinamoore's picture
corrinamoore
24th Sep, 2014
3.8
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
5th Sep, 2014
5.05
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
31st May, 2014
5.05
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
26th Apr, 2014
5.05
Made the dish today, delicious. I had some halloumi in, so cubed it and added will definitely make again. 5star!

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