Butternut Conchiglioni with Tomato Sauce

This makes for delicious comfort food – feel free to make lots extra, as it’s even better the next day 🙂 If you have a bottle of passata, add a little garlic and use it instead of this tomato sauce for a quicker version. Delicious either way!

12-16 conchiglioni (large shell-shaped pasta)
1 small butternut, chopped
1 cup vegetable stock
3ml dried sage
3ml dried chilli (to taste)
1 small onion
1 teaspoon garlic
olive oil
half-1 tin chopped Italian tomatoes
125ml grated pecorino cheese
lots of black pepper, to serve

Preheat the oven to 180 degrees.
Boil the butternut in the vegetable stock, covered, until soft. This should take 10-15 minutes.
Drain the butternut,  but keep the liquid.
Mash the butternut using some of the reserved liquid, together with the sage and chilli. Set aside.
Meanwhile, precook the conchiglioni by boiling it in water with salt and a little oil for 10 minutes. Drain and set aside.
For the tomato sauce, lightly fry the onion and garlic in the olive oil. Add half a can chopped tomatoes, and some of the reserved butternut cooking liquid. Simmer the sauce down until the consistency is that of passata.
Scoop the mashed butternut into the conchiglioni. If any is left, stir it into your tomato sauce to thicken.
Place the filled pasta in an ovenproof dish, and scoop over the tomato sauce.
Finally, top with grated pecorino, and cover with foil.
Bake in the oven for 15-20 minutes, until the cheese is melted.
Serve with lots of black pepper, and your favourite wine!


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