This colourful winter pasta makes use of seasonal pumpkin, but you could use other root vegetables such as potato, kumara or parsnip. It’s also a perfect way to use up leftover roasted vegetables.
Preheat oven to 200 degrees. Drizzle a good glug of olive oil over the pumpkin, season with salt and pepper and toss to coat. Lay on a baking paper-lined tray and roast for 20-25 minutes or until tender. Roughly mash and set aside in a bowl.
In a pan heat a little olive oil and gently fry the garlic gently for 2-3 minutes, add chilli flakes and silverbeet and cook until wilted. Drain well then squeeze out excess water once cool enough to handle. Roughly chop and add to bowl with pumpkin. Add ricotta, parsley, nutmeg and half the parmesan, and season to taste.
Cook the pasta until al dente (around 10 minutes), drain and refresh under cold water.
Pour the tomato sauce into a large baking dish. Put a spoonful of pumpkin filling in each pasta shell and place stuffed shells into the baking dish in a single layer.
Top with remaining parmesan and bake until bubbling, approximately 30-35 minutes.
Serve with a crisp green salad.
300g pumpkin, peeled and cut into 2cm cubes
2 cloves garlic, chopped
Pinch chilli flakes
150g baby silverbeet
250g Massimo’s ricotta
1/2 cup parsley, roughly chopped
Pinch grated nutmeg
30 La Molisana Conchiglioni pasta shells (approx 200g)
500mls Donna Antonia pomodoro al basilico tomato sauce