Name: Spicy zucchini and ricotta pasta shells
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 3 medium (360g) zucchini; 2 cloves garlic; 1⅓ cups (320g) firm ricotta cheese; 1 cup (80g) finely grated parmesan cheese; ⅓ cup (50g) roasted pine nuts; 3 egg yolks; 1 tablespoon fresh lemon thyme leaves; ½ teaspoon dried chilli flakes; 5 cups (1.3kg) bottled tomato pasta sauce; 250g large pasta shells; ½ cup loosely packed fresh small basil leaves

Spicy zucchini and ricotta pasta shells

An added vegie twist on this comforting pasta dish.

Serves 4

Prep

15M

Cook

45M

Total

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.

Looking for more pasta bake recipes?

Ingredients

3 medium (360g) zucchini

2 cloves garlic

1⅓ cups (320g) firm ricotta cheese

1 cup (80g) finely grated parmesan cheese

⅓ cup (50g) roasted pine nuts

3 egg yolks

1 tablespoon fresh lemon thyme leaves

½ teaspoon dried chilli flakes

5 cups (1.3kg) bottled tomato pasta sauce

250g large pasta shells

½ cup loosely packed fresh small basil leaves

Method

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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