Foodie CookLab
Stuffed conchiglioni with pumpkin béchamel

Stuffed conchiglioni with pumpkin béchamel

@easyclarissa

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.

Difficulty: Easy
Cooking: 12 min
Preparation: 20 min
Country: Italia

Ingredients

No. of servings
  • Pasta
  • Giant conchiglioni4 Units
  • Cooked pumpkin400 g
  • Milk (including plant-based)330 g
  • Flour60 g
  • Saltto taste
  • Parmesanto taste

Preparation

  1. 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.

  2. STEP 2 OF 7

    To stop the cooking, you can plunge the pasta into cold water.

  3. 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.

  4. STEP 4 OF 7

    Fill the conchiglioni with the pumpkin béchamel.

  5. STEP 5 OF 7

    Sprinkle Parmesan over the filled conchiglioni.

  6. 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.

  7. STEP 7 OF 7

    Serve hot and enjoy.

Suggestions

  • Air fryer (optional)

  • Oven

  • Pot for the pasta

  • Blender or potato masher

General information

More information

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.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
Fibre (g)0.63
Salt (g)0.02
  • Protein
    3.82g · 19%
  • Carbohydrates
    15.14g · 77%
  • Fat
    0.32g · 4%