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.
Cook the pasta following the times indicated on the package and drain it about 2 minutes before the end of cooking.
To stop the cooking, you can plunge the pasta into cold water.
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.
Fill the conchiglioni with the pumpkin béchamel.
Sprinkle Parmesan over the filled conchiglioni.
Cook the stuffed conchiglioni in the air fryer or in a preheated oven at 180°C; for single servings, about 12 minutes is enough.
Serve hot and enjoy.
Air fryer (optional)
Oven
Pot for the pasta
Blender or potato masher
The recipe is by @easyclarissa for Tuduu Nutrition. Times may vary depending on the type of conchiglioni and the power of the air fryer or oven.
Italia
| Energy (kcal) | 77.14 |
| Carbohydrates (g) | 15.14 |
| of which Sugars (g) | 3.52 |
| Fat (g) | 0.32 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 3.82 |
| Fiber (g) | 0.63 |
| Sale (g) | 0.02 |
