Spicy zucchini and ricotta pasta shells

An added vegie twist on this comforting pasta dish.
Spicy Zucchini and Ricotta Pasta Shell

A twist on a classic Italian pasta recipe; pasta shells are stuffed with a cheesy ricotta and zucchini mixture and topped with a tomato sauce before baking.

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1.Preheat oven to 200°C (180°C fan-forced). Oil a shallow 2.5-litre (10-cup) ovenproof dish.
2.Coarsely grate the zucchini. Peel and crush garlic. Combine the zucchini, garlic, ricotta, ¾ cup of the parmesan, nuts, egg yolks, thyme and chilli in a medium bowl; season.
3.Spread the pasta sauce into the dish; season. Spoon the zucchini mixture into the uncooked pasta shells; place in dish.
4.Cover dish with foil; bake for 30 minutes. Uncover; bake for about 15 minutes or until pasta is tender and cheese browned. Serve sprinkled with basil and remaining parmesan.

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