Get ready to take your pasta dishes to a new level. These Pumpkin and Jerky Stuffed Shells are the ideal recipe for anyone looking for a dish that balances sophistication with deep, homemade flavor. The creaminess of the pumpkin purée combines with the texture and bold taste of the jerky, all perfectly nestled inside pasta shells and gratinéed with Parmesan cheese.
It’s a guaranteed hit for a Sunday family lunch or a special dinner where the goal is to surprise and comfort. Watch the video below to see every detail of the preparation and follow the step-by-step instructions to recreate this marvel in your kitchen.
Ingredients
- 1/2 kabocha squash
- 14 oz (400g) of rehydrated and shredded jerky
- 1 package of conchiglione (large pasta shells)
- 1.5 cups of cream cheese (like catupiry) or béchamel sauce
- 1/2 chopped onion
- Grated Parmesan cheese to taste
- Salt, black pepper, and nutmeg to taste
- Fresh parsley and chives to taste
- Olive oil
Instructions
1. Roast the Squash: Preheat your oven to 355°F (180°C). Place the squash on a baking sheet and bake until the pulp is very tender when pierced with a fork.
2. Prepare the Purée: Once the squash is roasted, remove the seeds and, with a spoon, scrape out all the pulp. Mash it well with a fork or use a food processor for a smooth purée. Season with salt, black pepper, and nutmeg to taste. If the purée is too thick, add a little water to achieve a creamier consistency. Set aside.
3. Cook the Jerky: Cook the already desalted jerky in a pressure cooker for about 15 minutes after it reaches pressure. Shred it using two forks or by pulsing it in a food processor.
4. Sauté the Jerky: In a pan, heat a drizzle of olive oil and sauté the chopped onion until translucent. Add the shredded jerky and sauté for a few more minutes. Finish with fresh parsley and chives to taste and set aside.
5. Cook the Pasta: Cook the conchiglione in salted boiling water, following the package instructions to ensure it’s “al dente.” Drain and set aside.
6. Assemble the Dish: Spread the cream cheese or white sauce on the bottom of a baking dish. Stuff each conchiglione shell with a portion of the pumpkin purée and top it with a portion of the sautéed jerky.
7. Gratinate: Arrange the stuffed shells in the baking dish, side by side. Sprinkle generously with grated Parmesan cheese and bake in the preheated oven until the top is golden brown and bubbling.
8. Serve: Remove from the oven and serve immediately. Enjoy your meal!