Name: Ratatouille conchiglione with butternut pumpkin sauce
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: Ratatouille conchiglione; 2 tablespoon extra virgin olive oil; 1 medium red onion (170g), chopped finely; 2 clove garlic, crushed; 1 large red capsicum (350g), seeded, diced into 1cm pieces; 2 medium zucchini (240g), diced into 1cm (½-inch) pieces; 1 1/2 tablespoon tomato paste; 4 medium roma (egg) tomatoes (300g), seeded, diced into 1cm pieces; 2 tablespoon oregano leaves, chopped coarsley; 500 gram large conchiglione; 1/2 cup (40g) finely grated parmesan; 1 1/2 tablespoon olive oil; Butternut pumpkin sauce; 1 medium brown onion (150g), chopped finely; 3 clove garlic, crushed; 1 kilogram butternut pumpkin, chopped coarsely; 3 cup (750ml) vegetable stock; 3/4 cup (180g) sour cream

Ingredients

Ratatouille conchiglione

2 tablespoon extra virgin olive oil

1 medium red onion (170g), chopped finely

2 clove garlic, crushed

1 large red capsicum (350g), seeded, diced into 1cm pieces

2 medium zucchini (240g), diced into 1cm (½-inch) pieces

1 1/2 tablespoon tomato paste

4 medium roma (egg) tomatoes (300g), seeded, diced into 1cm pieces

2 tablespoon oregano leaves, chopped coarsley

500 gram large conchiglione

1/2 cup (40g) finely grated parmesan

1 1/2 tablespoon olive oil

Butternut pumpkin sauce

1 medium brown onion (150g), chopped finely

3 clove garlic, crushed

1 kilogram butternut pumpkin, chopped coarsely

3 cup (750ml) vegetable stock

3/4 cup (180g) sour cream

Method

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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Ingredients

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