Recipe

Spicy zucchini and ricotta pasta shells

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.

Jul 06, 2020 1:35am
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

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

Method

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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food