Baked conchiglioni with pumpkin and rosemary from Sicilia: A Love Letter to the Food of Sicily (page 90) by Ben Tish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkins.

  • Clareefielden on October 28, 2025

    This is a very rich dish but truly delicious. Definitely take the time to make the brown butter as it adds another layer of deliciousness.

  • Yildiz100 on November 29, 2021

    I made this, omitting the mascarpone from the sauce and reducing the amount of butter in the bechamel (used my normal ratios) and this was still VERY rich. Nice flavors though. Would make this again but continue to tweak the ingredients. I think the squash maybe needs a bit of cheese blended in.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Wrap Your Lips Around This

    It doesn’t take that long to do, but I don’t think the effort is worth the resulting dish. My overall impression is of creaminess and richness...it feels a bit claggy.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.