SPICY ZUCCHINI & RICOTTA PASTA SHELLS

PREP + COOK TIME 1 HOUR SERVES 4

3 medium zucchini (360g)

1⅓ cups (320g) firm fresh ricotta ¾ cup (60g) finely grated parmesan ⅓ cup (50g) toasted pine nuts

3 egg yolks

2 cloves garlic, crushed

1 tablespoon fresh lemon thyme leaves ½ teaspoon dried chilli flakes

5 cups (1.25 litres) bottled tomato

pasta sauce

250g large pasta shells

1 tablespoon fresh lemon thyme

leaves, extra

1 Preheat oven to 200°C/180°C fan. Oil a shallow 2.5-litre (10-cup) ovenproof dish.

2 Coarsely grate zucchini. Combine zucchini, ricotta, parmesan, pine nuts, egg yolks, garlic, lemon thyme and chilli in a medium bowl; season.

3 Spread pasta sauce into dish; season. Spoon zucchini mixture into uncooked pasta shells; place in dish.

4 Cover dish with foil; bake for 30 minutes. Uncover; bake for a further 15 minutes or until pasta is tender and ricotta browned lightly. Serve pasta sprinkled with extra lemon thyme.