Baked Conchiglioni Delight

1. Prepare the Squash

• Microwave the Squash: Place 1 small butternut squash, diced, in a microwavable bowl with 1 tablespoon of water. Cover and microwave on High for 10 minutes or until soft.

2. Cook the Sage and Sausages

• Sizzle the Sage: In a frying pan, heat 2 teaspoons of olive oil over medium heat. Add the chopped sage leaves and sizzle for 1 minute until fragrant.
• Brown the Sausages: Remove the casings from 8 good-quality sausages and divide the meat into small balls (about the size of unshelled hazelnuts). Add these to the pan and fry until browned.
• Combine with Squash: Add half of the cooked squash to the sausage mixture and set aside. Mash the remaining squash with any liquid from the bowl, along with freshly grated nutmeg (about ¼ of a whole nut) and seasoning to taste.

3. Prepare the Oven and Pasta

• Preheat the Oven: Heat the oven to 220°C/200°C fan/gas mark 7.
• Cook the Pasta: Cook 350g of conchiglioni pasta according to the package instructions. Drain, but reserve a little cooking liquid to prevent sticking.

4. Make the Sauce

• Create a Roux: In a saucepan, melt 50g of butter. Stir in 50g of plain flour to form a paste and cook for 1-2 minutes, stirring continuously.
• Add Milk: Gradually whisk in 850ml of milk until you achieve a smooth sauce.
• Combine with Squash: Stir in the mashed squash, 50g of grated Parmesan, and season well. Add 3-4 tablespoons of this sauce to the sausage mixture to moisten it slightly.

5. Assemble the Dish

• Layer the Sauce: Spread the remaining squash sauce over the base of a large, shallow baking dish. If you have any broken pasta pieces, scatter them over the sauce.
• Fill the Shells: Line the cooked conchiglioni on top, pushing them down into the sauce so only the tops are exposed. Fill each shell with the sausage mixture.

6. Add the Toppings

• Add Cheese: Scatter 100g of grated fontina cheese (or 125g of chopped mozzarella) over the top. Grate additional Parmesan on top and drizzle with a little truffle oil if desired.

7. Bake

• Bake the Dish: Place the baking dish in the preheated oven and bake for 30 minutes, or until golden brown and bubbly.

Tip

• If You Can’t Find Conchiglioni: If large conchiglioni shells are unavailable, you can substitute with smaller conchiglie. Simply mix all ingredients together before baking for a delightful pasta bake.

Enjoy your Baked Conchiglioni Delight!