Pumpkin Stuffed Shells with Taleggio Fondue
Pumpkin Stuffed Shells with Taleggio Fondue
Ingredients
For the Roasted Pumpkin Filling
- 1 small pumpkin, about 2 pounds, halved and seeds scooped out
- 2 tablespoons olive oil
- 3 garlic cloves, peeled
- 10 fresh sage leaves
- 1 red chili pepper, whole
- 1/2 teaspoon salt, plus more as needed
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
For the Taleggio and Spinach Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 8 ounces Taleggio cheese, rind removed, cut into 1-inch cubes
- 5 ounces fresh spinach, roughly chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
For the Pasta and Assembly
- 12 ounces jumbo conchiglie pasta shells
- 1/2 cup grated Parmesan cheese, for topping
- 2 cups fresh arugula, for serving
- 1 tablespoon olive oil, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Place the pumpkin halves, cut-side up, on the prepared baking sheet. Drizzle 1 tablespoon of olive oil into the hollows of the pumpkin. Place the garlic cloves in one pumpkin half and the sage leaves in the other. Add the red chili pepper to the baking sheet. Sprinkle the pumpkin with 1/2 teaspoon of salt.
⏱️ 5 min
- 3
Roast the pumpkin in the preheated oven for 30-40 minutes, or until very tender and slightly caramelized. The garlic should be soft and the chili pepper slightly blistered.
⏱️ 40 min•🌡️ 400
- 4
While the pumpkin roasts, prepare the Taleggio and spinach sauce. In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux.
⏱️ 5 min
- 5
Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens to a béchamel consistency, about 5-7 minutes. Reduce heat to low.
⏱️ 7 min
- 6
Add the cubed Taleggio cheese to the béchamel sauce. Whisk until the Taleggio is completely melted and incorporated, creating a smooth fondue. Stir in the chopped fresh spinach until wilted. Grate in the nutmeg and stir in 1/4 cup of grated Parmesan cheese. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, adjusting to taste. Keep warm over very low heat.
⏱️ 10 min
- 7
Bring a large pot of salted water to a rolling boil. Add the jumbo conchiglie pasta shells and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min
- 8
Once the roasted pumpkin is done, remove it from the oven. Scoop out the tender pumpkin flesh, roasted garlic cloves, sage leaves, and the red chili pepper onto a cutting board. Roughly chop and mash all these ingredients together until well combined. Transfer the mixture to a bowl.
⏱️ 10 min
- 9
To the pumpkin mixture, add 1/2 cup of grated Parmesan cheese and 1/2 cup of ricotta cheese. Season with black pepper to taste. Mix thoroughly until a smooth, cohesive filling is formed. Transfer the pumpkin filling into a piping bag (or a zip-top bag with a corner snipped off).
⏱️ 10 min
- 10
Preheat your oven to 375°F (190°C). Pour about one-third of the Taleggio and spinach sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
⏱️ 5 min•🌡️ 375
- 11
Pipe the pumpkin filling into each blanched pasta shell. Arrange the stuffed shells neatly in a single layer in the baking dish on top of the sauce.
⏱️ 15 min
- 12
Spoon the remaining Taleggio and spinach sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining 1/2 cup of grated Parmesan cheese generously over the top.
⏱️ 5 min
- 13
Bake in the preheated oven for 20-25 minutes, or until the pasta is bubbling, golden brown, and the cheese is melted and slightly crispy on top.
⏱️ 25 min•🌡️ 375
- 14
Remove from the oven and let rest for a few minutes before serving. Serve individual portions with a side of fresh arugula, drizzled with 1 tablespoon of olive oil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Stuffed Shells with Taleggio Fondue
For the Roasted Pumpkin Filling
- 1 small pumpkin, about 2 pounds, halved and seeds scooped out
- 2 tablespoons olive oil
- 3 garlic cloves, peeled
- 10 fresh sage leaves
- 1 red chili pepper, whole
- 1/2 teaspoon salt, plus more as needed
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
For the Taleggio and Spinach Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 8 ounces Taleggio cheese, rind removed, cut into 1-inch cubes
- 5 ounces fresh spinach, roughly chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
For the Pasta and Assembly
- 12 ounces jumbo conchiglie pasta shells
- 1/2 cup grated Parmesan cheese, for topping
- 2 cups fresh arugula, for serving
- 1 tablespoon olive oil, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Place the pumpkin halves, cut-side up, on the prepared baking sheet. Drizzle 1 tablespoon of olive oil into the hollows of the pumpkin. Place the garlic cloves in one pumpkin half and the sage leaves in the other. Add the red chili pepper to the baking sheet. Sprinkle the pumpkin with 1/2 teaspoon of salt.
⏱️ 5 min - 3
Roast the pumpkin in the preheated oven for 30-40 minutes, or until very tender and slightly caramelized. The garlic should be soft and the chili pepper slightly blistered.
⏱️ 40 min•🌡️ 400 - 4
While the pumpkin roasts, prepare the Taleggio and spinach sauce. In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux.
⏱️ 5 min - 5
Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens to a béchamel consistency, about 5-7 minutes. Reduce heat to low.
⏱️ 7 min - 6
Add the cubed Taleggio cheese to the béchamel sauce. Whisk until the Taleggio is completely melted and incorporated, creating a smooth fondue. Stir in the chopped fresh spinach until wilted. Grate in the nutmeg and stir in 1/4 cup of grated Parmesan cheese. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, adjusting to taste. Keep warm over very low heat.
⏱️ 10 min - 7
Bring a large pot of salted water to a rolling boil. Add the jumbo conchiglie pasta shells and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min - 8
Once the roasted pumpkin is done, remove it from the oven. Scoop out the tender pumpkin flesh, roasted garlic cloves, sage leaves, and the red chili pepper onto a cutting board. Roughly chop and mash all these ingredients together until well combined. Transfer the mixture to a bowl.
⏱️ 10 min - 9
To the pumpkin mixture, add 1/2 cup of grated Parmesan cheese and 1/2 cup of ricotta cheese. Season with black pepper to taste. Mix thoroughly until a smooth, cohesive filling is formed. Transfer the pumpkin filling into a piping bag (or a zip-top bag with a corner snipped off).
⏱️ 10 min - 10
Preheat your oven to 375°F (190°C). Pour about one-third of the Taleggio and spinach sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
⏱️ 5 min•🌡️ 375 - 11
Pipe the pumpkin filling into each blanched pasta shell. Arrange the stuffed shells neatly in a single layer in the baking dish on top of the sauce.
⏱️ 15 min - 12
Spoon the remaining Taleggio and spinach sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining 1/2 cup of grated Parmesan cheese generously over the top.
⏱️ 5 min - 13
Bake in the preheated oven for 20-25 minutes, or until the pasta is bubbling, golden brown, and the cheese is melted and slightly crispy on top.
⏱️ 25 min•🌡️ 375 - 14
Remove from the oven and let rest for a few minutes before serving. Serve individual portions with a side of fresh arugula, drizzled with 1 tablespoon of olive oil.
⏱️ 5 min