Description
Delicious and satisfying, simply and quickly, interesting and beautiful. Stuffed with pumpkin and cheese shells with cream sauce. Help yourself!
Ingredients
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Pasta
9 piece
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Pumpkin
120 g
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Dutch cheese
120 g
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Cream
200 ml
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Pumpkin
120 g
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Nutmeg
0.25 tsp
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Rosemary
0.5 tsp
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Salt
-
Black pepper
-
Oil pumpkin
2 Tbsp
Cooking
Boil shells until soft.
Pumpkin cut into small cubes.
Cheese to grate on a coarse grater.
Mix the pumpkin and cheese and stuff this mixture in the shells. Stuffed pasta put in a baking dish (I have oval 23*13*5)
To make the sauce. Pumpkin grate on a coarse grater and to extinguish in pumpkin seed oil (any vegetable) for 3-4 minutes.
Blend the pumpkin in a blender. Add the cream, salt, pepper, nutmeg and rosemary. Beat.
Pour the sauce over the shells.
The form tightly with foil and place in a preheated 180* the oven. Bake for 15 minutes. Then carefully remove the foil, increase the oven temperature to max and roast for another 5-7 minutes (until lightly browned).
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