Recipe for 4 giant conchiglioni stuffed with a pumpkin-based bechamel, proposed as a baked or air fryer version. Simple and quick preparation, ideal for a tasty and balanced pasta dish.
Cook the pasta according to the times indicated on the package and drain it about 2 minutes before the end of cooking.
To stop the cooking, you can plunge the pasta into cold water.
Prepare the pumpkin "bechamel": blend or mash the cooked pumpkin and mix it with the milk and flour, mixing well until you obtain a creamy consistency. Adjust with salt.
Fill the conchiglioni with the pumpkin bechamel.
Sprinkle the parmesan over the stuffed conchiglioni.
Cook the stuffed conchiglioni in an air fryer or in a preheated oven at 180°C; for single portions, about 12 minutes is enough.
Serve hot and enjoy.
Air Fryer (optional)
Oven
Pot for Pasta
Blender or Potato Masher
The recipe is suggested by @easyclarissa for Tuduu Nutrition. Times may vary depending on the type of conchiglioni and the power of the air fryer or oven.
Italy
| Energy (kcal) | 64.28 |
| Carbohydrates (g) | 7.15 |
| of which Sugars (g) | 3.29 |
| Fat (g) | 2.68 |
| of which Saturates (g) | 1.55 |
| Protein (g) | 3.25 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.05 |
