SPICY ZUCCHINI & RICOTTA PASTA SHELLS
PREP + COOK 1 HOUR SERVES 4
3 medium zucchini (360g) 1 ¹⁄ cups (320g) firm ricotta ¾ cup (60g) finely grated parmesan ¹⁄ cup (50g) roasted pine nuts 3 egg yolks 2 cloves garlic, crushed 1 tbsp fresh lemon thyme leaves ½ tsp dried chilli flakes 5 cups (1.3kg) bottled tomato pasta sauce 250g large pasta shells 1 tbsp fresh lemon thyme leaves, plus extra to serve
Preheat oven to 200°C/180°C fan. Oil a shallow 2.5-litre (10-cup) ovenproof dish.
Coarsely grate zucchini. Combine zucchini, ricotta, parmesan, pine nuts, egg yolks, garlic, lemon thyme and chilli in a medium bowl. Season.
Spread pasta sauce into dish. Season. Spoon zucchini mixture into uncooked pasta shells and place in dish.
Cover dish with foil and bake for 30 mins. Uncover and bake for 15 mins or until pasta is tender and cheese is browned lightly. Serve pasta shells sprinkled with the extra lemon thyme leaves.