Pumpkin and Red Lentil Monster Pasta Shells

Shells and filling

• 100 g Red lentils, dry
• 300 ml Water
• 250 g Canned pumpkin purée, plain, not pie filling
• ½ tsp Dried sage
• ¼ tsp Black pepper
• 1 tsp Fine sea salt
• 20 pieces Jumbo pasta shells, egg-free, about 5 cm long when dry

Sauce and eyes

• 20 ml Olive oil
• 2 cloves Garlic
• 600 g Tomato passata
• 100 g Low-moisture mozzarella, vegetarian rennet
• 10 pieces Black pitted olives

1. Rinse the lentils and put in a saucepan with the measured water. Bring to the boil, then simmer for 18–20 minutes, stirring towards the end, until soft and thick; let any excess water evaporate without scorching.
2. Reserve 0.5 teaspoon salt for the sauce and stir the remaining salt into the lentils with the pumpkin, sage and pepper. Cook for 3–4 minutes until thick enough to mound on a spoon, then set aside to cool slightly while preparing the shells.
3. Heat the oven to 190°C (375°F). Boil the shells in a large pan of water for 2 minutes less than the packet time, then drain, rinse briefly with cool water and separate carefully.
4. Finely chop the garlic and warm it in the oil over a medium-low heat for 30 seconds until fragrant, without letting it brown. Add the passata and reserved salt, simmer for 8 minutes and spread in a 30 × 20 cm baking dish.
5. Spoon the thick filling into the 20 shells and nestle them open-side up in the sauce. Cover loosely with foil and bake for 20 minutes, then uncover.
6. Cut the mozzarella into 20 small flat pieces and halve the olives lengthways. Place a cheese piece and an olive half on each exposed filling, then bake uncovered for 5–8 minutes until the cheese just softens and the centre of the filling reaches 74°C (165°F).
7. Rest for 5 minutes before serving, spooning tomato sauce around the shells without covering the eyes. Let children’s portions cool to a comfortable eating temperature.

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