SPICY ZUCCHINI & RICOTTA PASTA SHELLS

SERVES 4 PREP 15 MINS COOK 45 MINS COST $$$$$

3 medium zucchini

1 1/3 cups firm ricotta

¾ cup finely grated parmesan

1/3 cup roasted pine nuts

3 egg yolks

2 garlic cloves, crushed

1 tbsp lemon thyme leaves, plus 1 tbsp extra

½ tsp dried chilli flakes

5 cups passata

250g large pasta shells

1 Preheat oven to hot, 200°C. 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 passata into dish. Season. Spoon zucchini mixture into uncooked pasta shells and place in dish.

4 Cover dish with foil. Bake 30 mins. Uncover and bake a further 15 mins until pasta is tender and cheese lightly browned. Serve pasta topped with extra lemon thyme leaves.