SPICY ZUCCHINI & RICOTTA PASTA SHELLS
SERVES 4 PREP 15 MINS COOK 45 MINS COST $$$$$
3 medium zucchini
1 1/3 cups firm ricotta
¾ cup finely grated parmesan
1/3 cup roasted pine nuts
3 egg yolks
2 garlic cloves, crushed
1 tbsp lemon thyme leaves, plus 1 tbsp extra
½ tsp dried chilli flakes
5 cups passata
250g large pasta shells
1 Preheat oven to hot, 200°C. Oil a shallow 2.5-litre (10-cup) ovenproof dish.
2 Coarsely grate zucchini. Combine zucchini, ricotta, parmesan, nuts, egg yolks, garlic, lemon thyme and chilli in a medium bowl. Season.
3 Spread passata into dish. Season. Spoon zucchini mixture into uncooked pasta shells and place in dish.
4 Cover dish with foil. Bake 30 mins. Uncover and bake a further 15 mins until pasta is tender and cheese lightly browned. Serve pasta topped with extra lemon thyme leaves.