SPICY COURGETTES AND RICOTTA PASTA SHELLS RECIPE
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.