Cheesy Stuffed Pasta Shells with Pumpkin

Preheat the oven to 200ºC (fan-forced). Line a large baking tray with baking paper. Cut the pumpkin into chunks and slice the onion. Place on the tray, drizzle with olive oil and season with salt and black pepper. Roast for 25–30 minutes, or until soft and caramelised.

While the vegetables roast, combine Brancourts Classic Cottage Cheese, mozzarella, parmesan, parsley and chilli flakes in a mixing bowl. Stir until well mixed. Refrigerate until needed.

Bring a large pot of salted water to a boil. Cook the conchiglioni according to packet instructions until al dente. Drain, then rinse under cold water to stop cooking. Lay on a clean tea towel to dry.

Once roasted, transfer pumpkin and onion to a blender with vegetable stock and ½ cup grated parmesan. Blend until smooth and creamy.

Pour half the pumpkin sauce into a large ovenproof baking dish. Fill each pasta shell with around 2 teaspoons of the cheese mixture, arranging them in a single layer over the sauce.
Spoon over the remaining pumpkin sauce.

Sprinkle it with the remaining parmesan and mozzarella. Cover loosely with foil and bake at 180ºC for 15 minutes. Remove foil, scatter sage leaves over the top and bake for a further 10 minutes, or until the cheese is bubbling and lightly browned and the sage is crisp.

Let rest for 5 minutes before serving.

Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.