Spicy zucchini and ricotta pasta shells

An added vegie twist on this comforting pasta dish.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
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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Spicy zucchini and ricotta pasta shells
  • 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
  • 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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