SPICY ZUC­CHINI & RI­COTTA PASTA SHELLS

SERVES 4 PREP 15 MINS COOK 45 MINS COST $$$$$

Woman’s Day (Australia) - - Food To Love -

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.

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