Fairlady - - EASY EATS -

Serves 4 Prep & cook­ing time: 1 hour • 3 medium (360g) cour­gettes • 11/3 cups (320g) firm ri­cotta • ¾ cup (60g) finely grated parme­san • 1/3 cup (50g) roasted pine nuts • 3 egg yolks • 2 cloves gar­lic, crushed • 1 tbsp fresh lemon thyme leaves • ½ tsp dried chilli flakes • salt and freshly ground black pep­per • 5 cups bot­tled tomato pasta sauce • 250g large pasta shells • 1 tbsp fresh lemon thyme leaves, ex­tra

1. Pre­heat the oven to 200°C (180°C fan-forced). Oil a shal­low 2.5-litre (10-cup) oven­proof dish.

2. Coarsely grate the cour­gettes. Com­bine the cour­gettes, ri­cotta, parme­san, nuts, egg yolks, gar­lic, lemon thyme and chilli in a medium bowl; sea­son.

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

4. Cover the dish with foil, and bake for 30 min­utes. Un­cover, then bake for about 15 min­utes or un­til the pasta is ten­der and the cheese is lightly browned. Serve the pasta gar­nished with ex­tra lemon thyme. Serve with a green salad, if de­sired. Not suit­able for freez­ing or mi­crowav­ing.

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