Spicy zuc­chini and ri­cotta pasta shells

Australian Women’s Weekly NZ - - CONTENTS -


3 medium (360g) zuc­chini 1⅓ cups (320g) firm ri­cotta ¾ cup (60g) finely grated parme­san ⅓ cup (50g) roasted pine nuts 3 egg yolks 2 cloves gar­lic, crushed 1 ta­ble­spoon fresh lemon thyme leaves ½ tea­spoon dried chilli flakes 5 cups bot­tled tomato pasta sauce 250g large pasta shells 1 ta­ble­spoon fresh lemon thyme leaves, ex­tra

1 Pre­heat oven to 200°C (180°C fan­forced). 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 pasta sauce into dish; sea­son. Spoon zuc­chini mix­ture into un­cooked pasta shells; place in dish.

4 Cover the dish with foil; bake for 30 min­utes. Un­cover, then bake for about 15 min­utes or un­til pasta is ten­der and cheese is lightly browned. Serve pasta sprin­kled with ex­tra lemon thyme. Serve with green salad, if de­sired. Not suit­able to freeze or mi­crowave.

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