Butternut Squash & Sage Stuffed Conchiglioni Pasta Shells In Creamy Garlic & Spinach Sauce

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan. Boil your kettle and take out a large saucepan and a wide ovenproof or casserole dish.

STEP 2

Place the saucepan over medium heat and pour in the boiling water from the kettle. Salt the water generously, add the conchiglioni pasta shells, and cook for 8 minutes, or until al dente. Take care not to overcook, as the pasta should remain slightly firm. This will make it easier to fill with the squash puree and it will continue cooking in the oven later. Drain well and rinse the pasta so it is cool enough to handle for filling.

STEP 3

Pour the creamy gratin sauce into your ovenproof or casserole dish. Fold in the baby spinach and spread the mixture evenly across the base of the dish. Fill each conchiglioni shell with the squash puree using a dessert spoon, then arrange them in a single layer on top of the gratin sauce. Gently press them into the sauce so they are half submerged. Drizzle over good-quality olive oil and bake for 10–15 minutes, or until the pasta is tender and slightly crispy in places, and the squash filling is lightly golden.

STEP 4

To serve, divide the butternut squash & sage stuffed conchiglioni with the creamy sauce between serving plates. Finish with salt and freshly ground black pepper. Enjoy!