Conciglioni stuffed with pumpkin and mozzarella cheese

Category: Dishes from cereals and flour products
Conciglioni stuffed with pumpkin and mozzarella cheese

Ingredients

conciglion (conciglion) 350gr
pumpkin 600gr
mozzarella cheese 250gr
parmesan cheese 30gr
ham 100gr
1 bouillon cube
bechamel sauce 400gr
salt
pepper
olive oil

Cooking method

  • Bechamel sauce recipe
  • Peel the pumpkin and seeds, cut into cubes.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Place the pumpkin in a skillet with a little olive oil and fry over high heat for a few minutes.
  • Add bouillon cube and cover with water so that it covers the pumpkin.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Simmer for about 10 minutes. Then fry over high heat until all the broth has evaporated
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Add ham, cut into strips (I cut into small cubes),
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • diced mozzarella cheese and 2/3 grated parmesan cheese.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Season with salt and pepper. Turn off when the cheese is melted.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Meanwhile, boil the conciglioni in a saucepan with salted water, slightly undercooking them until fully cooked.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Fill the conciglioni with the pumpkin filling.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Place the conciglioni on a greased béchamel dish, pour a little sauce on top.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • and sprinkle with the remaining grated Parmesan.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • Bake for about 20 minutes in an oven preheated to 180 degrees until the conciglioni are slightly browned.
  • Conciglioni stuffed with pumpkin and mozzarella cheese
  • The recipe is taken from the site 🔗

The dish is designed for

for 4 servings

Time for preparing:

20 + 30 minutes

National cuisine

italian

Scops owl
Marine, thanks, I bookmark. It is necessary to attach a pumpkin. I think it will be tasty.
misterious
Larissa, please
It turned out delicious, but I didn't feel the taste of pumpkin in the finished conciglioni, keep this in mind if you want to get exactly the pumpkin taste. But cheese-lovers should definitely adopt this dish.
Moskvichk @
I have a similar recipe. Only the filling is different. I'm going to post tomorrow or the day after tomorrow))))

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