Baked conchiglioni with sausage, sage & butternut squash

Baked conchiglioni with sausage, sage & butternut squash

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(31 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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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!
rgover90
27th Mar, 2014
5.05
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
26th Mar, 2014
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
10th Mar, 2014
4.05
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
nkgandotra
10th Mar, 2014
5.05
Seriously delicious, definitely worth the effort.
kaylee1982
7th Mar, 2014
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
6th Mar, 2014
3.05
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@Cheap...
6th Mar, 2014
Really enjoyed this meal. One of my fave recipes.

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