Conchiglioni stuffed with turkey, with creamy pumpkin sauce

4 servings

60 minutes

We will please you with the unusual taste of this dish sauce. I decided to modify the usual béchamel: I replaced milk with cream, excluded butter and added pumpkin puree. Pumpkin gives the sauce a certain sweetness, which goes well with cream and cheese. If you are against pumpkin, then the dish can be prepared with classic béchamel sauce. Instead of ground turkey for the filling, you can use ground chicken or chicken pieces.

Energy value per serving

• Calories: 615.5
• Proteins: 35.8g
• Fats: 41.3g
• Carbohydrates: 25.9g

Ingredients

• Pumpkin: 300 g
• Conchiglioni pasta: 30 pc
• Ground turkey: 400 g
• Onion: 1 head
• Cream 10%: 500 ml
• Wheat flour: 2 tbsp
• Cheese: 150 g
• Ground black pepper: to taste
• Ground nutmeg: 0.5 tsp
• Salt: to taste
• Vegetable oil: 2 tbsp

Cooking steps

1. Boil diced pumpkin in salted water. Cool down and make puree with a blender (or a masher).

   Required ingredients:

   • Pumpkin: 300 g
   • Salt:  to taste

2. Put water for the pasta. While the water is boiling, let's prepare the filling.

3. Chop the onion into small cubes, place it in a preheated pan with vegetable oil, and sauté for 3 minutes.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 2 tablespoons

4. Add ground turkey to the onion, mix, cover with a lid, and let it simmer for 15 minutes. Add salt and ground pepper to taste. Stir occasionally to prevent the meat from burning. You can add a little boiled water if the liquid evaporates too much.

   Required ingredients:

   • Ground turkey: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Add the conchiglie to boiling water and cook for about 10 minutes until al dente. Drain the water and rinse the pasta.

   Required ingredients:

   • Conchiglioni pasta: 30 pieces

6. Preparing the sauce: add 2 tablespoons of flour to the pot with pumpkin puree, whisk to avoid lumps. Add cream. Place on the stove and cook until boiling, stirring the sauce with a whisk all the time. Add salt and nutmeg.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Cream 10%: 500 ml
   • Salt:  to taste
   • Ground nutmeg: 0.5 teaspoon

7. Preheat the oven to 180 degrees.

8. Grease the heat-resistant mold with vegetable oil. Fill each shell with minced meat (about 1.5 teaspoons) and arrange them tightly in rows in the mold.

   Required ingredients:

   • Ground turkey: 400 g
   • Vegetable oil: 2 tablespoons

9. We pour the sauce over the pasta (it should cover the shells well, as they will absorb some moisture during cooking). We sprinkle with cheese and set the oven for 20 minutes.

   Required ingredients:

   • Cheese: 150 g

10. Let's take our pasta and enjoy the extraordinary taste. Bon appétit!