Name: Spicy zucchini & ricotta stuffed pasta shells
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 3 medium (360g) zucchini, coarsely grated; 2 cloves garlic, crushed; 1⅓ cups (320g) firm ricotta; 3/4 cup (60g) finely grated parmesan cheese; ⅓ cup (50g) roasted pine nuts; 3 egg yolks; 2 tsp fresh lemon thyme leaves; ½ teaspoon dried chilli flakes; 3 cups (800g) bottled passata; 1 1/2 cups (375ml) water; 250g large pasta shells; 2 tbsp torn fresh basil leaves; extra grated parmesan, green salad, to serve

Spicy zucchini & ricotta stuffed pasta shells

Why make dinner more complicated than it needs to be? This pasta is perfect for weeknights and make tasty leftovers for lunch. If you’re not a fan of chilli, just leave out the chilli flakes.

Baking dish filled with stuffed pasta shells and a tomato sauce

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Skip to Recipe

To make these simple stuffed pasta shells a little more indulgent, take it up a notch with the addition of classic béchamel sauce on top and extra parmesan for good measure!

Ingredients

3 medium (360g) zucchini, coarsely grated

2 cloves garlic, crushed

1⅓ cups (320g) firm ricotta

3/4 cup (60g) finely grated parmesan cheese

⅓ cup (50g) roasted pine nuts

3 egg yolks

2 tsp fresh lemon thyme leaves

½ teaspoon dried chilli flakes

3 cups (800g) bottled passata

1 1/2 cups (375ml) water

250g large pasta shells

2 tbsp torn fresh basil leaves

extra grated parmesan, green salad, to serve

Method

Preheat oven to 220°C (200°C fan-forced). Oil a shallow 2.5-litre (10-cup) ovenproof dish.

Combine the zucchini, ricotta, parmesan, pine nuts, egg yolks, garlic, basil, thyme and chilli in a medium bowl; season.

Combine pasta sauce and water and spread into dish; season. Spoon zucchini mixture into uncooked pasta shells; place in dish.

Cover dish with greased foil; bake for 40 minutes. Uncover; bake for about 15 minutes or until pasta is tender and cheese is browned lightly. Serve pasta sprinkled with extra thyme leaves and parmesan. Serve with a green salad.

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Ingredients

Method

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