Spicy zucchini and ricotta pasta shells

SERVES 4 PREP AND COOK TIME 1 HOUR

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.