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
An added vegie twist on this comforting pasta dish.
- 15 mins preparation
- 45 mins cooking
- Serves 4
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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
- 1Preheat oven to 200°C (180°C fan-forced). Oil a shallow 2.5-litre (10-cup) ovenproof dish.
- 2Coarsely 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.
- 3Spread the pasta sauce into the dish; season. Spoon the zucchini mixture into the uncooked pasta shells; place in dish.
- 4Cover 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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