Pumpkin filled Conchiglioni in cream sauce | Bulla

Ingredients

• 250g giant pasta shells (conchigilioni)
• 1.2kg peeled and roughly chopped pumpkin
• 1 onion, chopped
• olive oil
• 1/4 cup sage leaves
• 3/4 cup fresh, toasted bread crumbs
• 200g feta, crumbled
• 1 cup grated parmesan cheese
• 450mL Bulla Cooking Cream
• 750mL chicken stock
• cherry tomatoes, oven roasted
• rocket leaves