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Stuffed Conchiglioni with Pumpkin, Gorgonzola & Kale

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Serves: 4
Stuffed Conchiglioni with Pumpkin, Gorgonzola & Kale

Large seashell-shaped conchiglioni are perfect for stuffing and baking. In this recipe from Italian chef Danilo Cortellini, these over-sized cups are stuffed with autumnal flavors and baked until bubbly and golden. Note that to achieve the densest pumpkin puree, let the puree drain overnight so that all the moisture has been released. Alternatively, try this recipe with butternut squash instead of pumpkin.

Ingredients

  • 1 pound Rustichella d’Abruzzo Conchiglioni
  • 1 small pumpkin (1-1.5 pounds)
  • 2 cloves garlic, crushed
  • 3-4 sprigs of thyme
  • 7 ounces gorgonzola cheese, cut into cubes
  • 1 bunch cavolo nero (lacinato kale), woody stalks removed
  • 1 ounce Grana Padano cheese, grated
  • Salt and pepper, to taste
  • Extra virgin olive oil

  • For the béchamel

  • 16 ounces milk
  • 2.5-3 tablespoon butter
  • 1.5 ounces all-purpose flour
  • 2 ounces Grana Padano cheese, grated
  • Salt and pepper, to taste
  • Nutmeg to taste

Instructions

Turn oven to 320F. To make the pumpkin puree, cut the pumpkin into slices and place them on a parchment-lined baking sheet with a drizzle of olive oil, garlic, and thyme. Roast for 20 minutes or until the pumpkin is soft. Transfer roasted pumpkin slices to a blender or food processor and pulse until smooth.

Drain the pumpkin puree over a fine sieve overnight to remove the excess water. Once it's firm and dense, put it into a piping bag.

To prepare the béchamel, first melt butter in a sauce pan and then add in the sieved flour. Cook for a couple of minutes on medium heat until the roux (mix of butter and flour) is golden. Pour in the milk, stirring vigorously with a whisk, and bring to boiling while continuing to stir. Season with salt and pepper and a touch of nutmeg. The béchamel should be smooth and creamy without lumps. Remove from heat and stir in the grated Grana Padano cheese until it melts. If there are lumps, pass the sauce through a fine sieve.

Bring a large pot of salted water to a boil. Cook the kale in boiling water for about 4 minutes. Remove kale from water and let cool. Chop into rough pieces.  

Bring a large pot of salted water to a boil. Cook the conchiglioni until al dente for about 12 minutes. Stir occasionally. Drain the pasta and spread it onto a large tray. Drizzle the shells with a little extra virgin olive oil and let cool.

Spread a thick layer of béchamel (reserving some for later) in an ovenproof casserole dish and top it with the blanched kale and a little grated Grana Padano cheese. Stuff each conchiglioni with the pumpkin puree and a cube of gorgonzola and lay them on top of the kale. Drizzle with the remaining béchamel and top with extra grated cheese.

Bake at 350F for about 20 minutes or until golden and crispy. Serve immediately.