The stuffed pasta shells with ricotta and pumpkin without béchamel are perfect to bring to the table for holidays and special occasions.
A few genuine ingredients for a dish with a creamy filling, without eggs or béchamel.
The light pumpkin velouté lets you use pumpkin without exceeding portions because the pulp is diluted with water.
Irresistible and light, they satisfy everyone.
And you can prepare them in advance!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
Ingredients
- pumpkin (pulp)
- as needed water
- 1 bouillon cube (homemade vegetable, optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 6 oz conchiglioni (or lumaconi)
- cow's milk ricotta (weight according to your meal plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste marjoram (or cinnamon or nutmeg)
- to taste chopped parsley (or rosemary or sage)
- to taste cheese (grated: caciocavallo or grana or parmesan)
You can replace the conchiglioni or lumaconi with any dried pasta shape suitable for stuffing, for example paccheri or schiaffoni.
Choose a pasta that holds up well in cooking.
Suggested tools
- Knife
- Cutting board
- Immersion blender
- 1 Colander
- Mixing bowls
- Piping bag disposable
- 1 Baking dish
Preparation
Tips for hyperglycemia | prediabetes and diabetes
– The simple composition pasta + ricotta makes it easy to control weights and portions;
* weigh the conchiglioni according to your portion plan, weigh the ricotta according to your portion plan and distribute your ricotta among your shells.
– ricotta is among the recommended cheeses;
– you can further reduce calories and fat by limiting the amount of grated cheese on the surface or omitting it entirely;
– the light pumpkin velouté allows you to use pumpkin without exceeding amounts because the pulp is diluted with water;
– light without béchamel.
Clean the pumpkin
Wash the pumpkin.
Cut the pumpkin into slices.
Remove the skin and seeds.Sometimes, for convenience, I buy the pumpkin already prepared – just the pulp – in a tray.
Cut the pulp into pieces, cubes or dice: the smaller they are the faster they will cook.
Light pumpkin velouté made with water, without cream and without potatoes
Place the pulp in a saucepan and cover just to the brim with water.
Bring to a boil and cook over low heat for about 5 minutes until the pulp becomes tender.With the heat off, add a bouillon cube [optional] and stir until it dissolves into the pumpkin.
Adjust salt and grind the pepper.Blend with an immersion blender directly in the saucepan until you obtain a smooth, velvety consistency.
Cook the conchiglioni very al dente: half the time indicated on the package, so that:
– they remain intact and easy to stuff;
– they stay firm even if prepared in advance and reheated later.Drain them gently and rinse under cold water.
If you are preparing a large quantity, instead of draining, transfer them with a slotted spoon into a bowl of cold water.Lay them out on a work surface separated to dry.
Put the ricotta in a bowl, season with:
– a pinch of salt;
– a pinch of pepper;
– preferably fresh marjoram or cinnamon [trust me] or nutmeg;
and work it with a fork until you obtain a smooth cream.
Transfer the ricotta cream into a piping bag; disposable is fine.
Prepare a baking dish and spread a thin layer of pumpkin velouté on the bottom.
Fill the conchiglioni and arrange them in a single layer in the baking dish.
Cover with pumpkin velouté.
Add the chopped parsley or rosemary or sage.
Finish with a sprinkling of grated cheese and grind a little more pepper.Preheat the oven.
Bake in a convection oven at 356°F for about 15 minutes and until you obtain a crisp, golden crust on the surface.
Let rest for a few minutes.
Plate.
Your stuffed pasta shells with ricotta and pumpkin without béchamel are ready.
Enjoy your meal!
The ricotta-stuffed conchiglioni are a complete dish; add your portion of vegetables to compose a balanced meal or one-dish meal that helps keep blood sugar stable.
Storage, tips and variations
Meal prep
Prepare the pumpkin velouté in multiple portions to have a convenient supply in the freezer ready for your recipes.
Use whole wheat pasta to increase fiber content.
If there are leftovers, they are also great the next day!
They keep in the fridge for 1-2 days, well covered with aluminum foil.
Just reheat them in the oven.
With simple substitutions, this recipe easily adapts to:
– a lactose-free version;
– a gluten-free version;
– a vegan version.
FAQ (Questions and Answers)
Where can I find conchiglioni or lumaconi?
I buy them at MD.
Whole wheat conchiglioni
Whole wheat conchiglioni can be found in health food stores, well-stocked supermarkets and online.
Prediabetes and cheeses
Follow your meal plan.
In general, cheeses should be consumed in moderation – no more than twice a week – preferring fresh cheeses over aged ones such as: cottage cheese, cow’s milk ricotta, light spreadable cheese, mozzarella, feta.The Accu-Chek dietometer
Ricotta average portion 5.3 oz
Kcal 219 | CHO 5.2 g | Protein 10.5 g | Fat 13 g.Pumpkin and diabetes
glycemic index pumpkin of any type GI 75.
Beyond the glycemic index it is important to consider the glycemic load which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can I eat pumpkin? It’s a question you should ask your diabetologist.
People with diabetes can eat pumpkin? Follow your diet plan; ours includes it.
That said, I leave you my personal notes on the subject.
Usually, in cases of hyperglycemia, prediabetes and type 2 diabetes pumpkin can be consumed without exceeding portions.
