Quick & Easy

Ratatouille conchiglione with butternut pumpkin sauce

ratatouille conchiglione with butternut pumpkin sauce
1H 10M
1H 40M


Ratatouille conchiglione
Butternut pumpkin sauce


1.Heat oil in a medium saucepan over medium heat; cook onion and garlic, stirring, 1 minute or until softened. Add capsicum and zucchini; cook, stirring, 5 minutes. Stir in paste and tomato; simmer, covered, 25 minutes, stirring occasionally. Stir in oregano; season to taste.
2.Meanwhile, cook pasta in a large saucepan of boiling salted water 5 minutes or until half-cooked and just beginning to soften; drain, rinse under cold water.
3.Preheat oven to 200°C/400°F.
4.Make butternut pumpkin sauce. Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, 5 minutes or until golden. Add pumpkin; cook, stirring, further 5 minutes. Add stock; bring to the boil.
5.Reduce heat; simmer, uncovered, 25 minutes or until pumpkin is tender. Add sour cream. Using hand held stick blender, blend pumpkin mixture until smooth; season to taste.
6.Pour pumpkin sauce into a deep 30cm x 40cm, 3-litre (12-cup) large ovenproof dish. Spoon ratatouille mixture into pasta shells; place shells upright in sauce. Sprinkle with parmesan.
7.Bake pasta, covered, 25 minutes. Remove cover; bake further 10 minutes or until cheese is melted and golden. Sprinkle with extra oregano leaves.

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