| 400 g | Hokkaido pumpkins |
| 300 g | conchiglie |
| 3 cloves | garlic |
| 60 g | shallots |
| 1 tsp | curry powder |
| 600 ml | vegetable broth |
| 125 g | ricotta cheese |
| 5 g | basil |
| 50 g | grated Parmesan cheese |
| vegetable oil | |
| salt | |
| pepper |
Cube the pumpkin. Mince garlic and dice shallots.
Heat some oil in a pan and fry the shallots and garlic. Add the pumpkin and sauté. Add curry powder, salt, and pepper. Add vegetable broth little by little, stirring to combine and letting the mixture come to a boil before adding more broth. Once the pumpkin is tender, smash it a bit, then mix in the ricotta, and add torn basil. Let cook over medium low heat while you cook the pasta.
Bring a pot of water and salt to a boil. Cook the conchiglioni according to package instructions or until al dente, then drain, and mix with the pumpkin sauce.
Preheat the oven to 200°C/390°F. Transfer the conchiglioni to a greased baking dish and sprinkle with Parmesan cheese and basil. Let bake for approx. 10 min., or until brown in spots. Enjoy!
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