Recipe for 4 giant conchiglioni filled with a pumpkin-based béchamel, offered as an oven or air-fryer version. Simple and quick preparation, ideal for a tasty and balanced pasta dish.
Step 1 of 7: Cook the pasta following the times indicated on the package and drain it about 2 minutes before the end of cooking.
Step 2 of 7: To stop the cooking, you can plunge the pasta into cold water.
Step 3 of 7: Prepare the pumpkin "béchamel": blend or mash the cooked pumpkin and combine it with the milk and flour, mixing well until you obtain a creamy consistency. Adjust the salt.
Step 4 of 7: Fill the conchiglioni with the pumpkin béchamel.
Step 5 of 7: Sprinkle Parmesan over the filled conchiglioni.
Step 6 of 7: Cook the stuffed conchiglioni in the air fryer or in a preheated oven at 180°C; for single servings, about 12 minutes is enough.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
Step 7 of 7: Serve hot and enjoy.
| Average values | Per serving218 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 702 kJ168 kcal | 323 kJ77 kcal |
| Fat | 0.67 g | 0.31 g |
| of which saturated fatty acids | 0.24 g | 0.11 g |
| Carbohydrates | 32.93 g | 15.14 g |
| of which sugars | 7.63 g | 3.51 g |
| Fibre | 1.37 g | 0.63 g |
| Protein | 8.31 g | 3.82 g |
| Salt | 0.04 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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