Pumpkin Stuffed Shells with Taleggio Fondue

Pumpkin Stuffed Shells with Taleggio Fondue 

Serves: 4

Pumpkin & Ricotta Filling

• 20 jumbo pasta shells

• 250g ricotta, full fat

• 200g pumpkin purée (roasted and blended or canned)

• 50g Parmesan, finely grated

• 1 egg

• 6 fresh sage leaves, finely chopped

• ¼ tsp nutmeg

• Salt & black pepper

Taleggio Fondue

• 200ml double cream

• 200g Taleggio, rind removed, cubed

• 1 clove garlic, minced

• 1 tbsp butter

• Salt & pepper to taste

To Finish

• Extra Parmesan for topping

• Crispy sage leaves in butter

• Drizzle of olive oil

Instructions

1. Preheat oven to 180°C / 350°F. Cook the pasta shells in well-salted boiling water until just al dente. Drain, rinse with cold water and set aside.

2. Mix the ricotta, pumpkin purée, Parmesan, egg, sage, nutmeg, salt, and pepper together until smooth and well combined.

3. Make the taleggio fondue: melt butter in a saucepan over medium heat, add garlic and cook for 1 minute. Pour in the cream and bring to a gentle simmer. Add the Taleggio and whisk continuously until fully melted and smooth. Season and set aside.

4. Pour most of the taleggio fondue into the base of a baking dish, reserving some for the top.

5. Fill each pasta shell with the pumpkin mixture and nestle into the dish.

6. Spoon the remaining fondue over the shells and top with extra Parmesan.

7. Bake for 20–25 minutes until golden, bubbling, and crispy on top.

8. Fry sage leaves in butter until crispy and scatter over the top before serving.

Nutrition (per serving): ~580 cal | 24g protein | 32g fat | 48g carbs | 4g fibre