Baked conchiglioni with sausage, sage & butternut squash

Baked conchiglioni with sausage, sage & butternut squash

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

Prep: 30 mins Cook: 1 hr, 10 mins


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


  • 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



    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



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

  • 350g conchiglioni, see below
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 850ml milk



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

  • 50g parmesan, grated, plus extra for sprinkling



    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


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

  • drizzle of truffle oil


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Jun, 2020
This was a lot of effort for a very average dish. Followed the recipe exactly and found that despite the variety of ingredients - it’s pretty flavourless! The bechamel dried up a lot when it was baked. It looked good but that’s about it! Wouldn’t make again.
3rd Feb, 2020
a lot of effort for and it really was pretty average. Visually it's great and different so I had high hopes but somehow flavours didn't really shine despite using quality ingredients.
Stacy Hackner's picture
Stacy Hackner
11th Mar, 2019
I substituted veggie sausage in this, and it tastes totally great. Have made it a few times now. Sage, nutmeg, and squash go really well together. Sometimes I throw in some cauliflower as well.
Barbora Hrozová's picture
Barbora Hrozová
9th Jan, 2019
I love this dish- just a bit different to my usual pasta recipes. I use a large squash and yes, it takes forever to soften in the microwave but its worth it! Smaller pasta shells are easier to find in the supermarket and work just as well, you just mix it all together rather than fill the pasta shells.
20th Aug, 2018
This was edible but disappointing, won’t bother making it again.
7th Aug, 2017
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.
7th May, 2017
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
9th Mar, 2017
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.
30th Jan, 2016
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.
thecherub's picture
12th Jan, 2015
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?