SPICY COURGETTE & RICOTTA PASTA SHELLS

SERVES 4

INGREDIENTS

3 medium courgettes, coarsely grated

320g firm ricotta

80g finely grated parmesan

50g roasted pine nuts

3 egg yolks

2 cloves garlic, crushed

1 Tbsp fresh lemon thyme leaves

½ tsp dried chilli flakes

5 cups passata (tomato pasta sauce)

250g large pasta shells

½ cup loosely packed fresh small oregano leaves

1 Preheat the oven to 200°C. Lightly oil a shallow 2.5-litre ovenproof dish. 2 Combine grated courgette, ricotta, most of the parmesan (reserve 3 Tbsp for later), nuts, egg yolks, garlic, thyme and chilli in a medium bowl. Season well.

3 Spread pasta sauce into the dish and season. Spoon the courgette mixture into the uncooked pasta shells then place in the dish.

4 Cover dish with foil and bake for 30 minutes. Remove foil and bake for about a further 15 minutes or until pasta is tender and cheese is browned lightly. Serve pasta sprinkled with oregano and reserved parmesan.

> TIP Serve with a green salad.