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Spicy zucchini and ricotta pasta shells

An easy one-tray bake the whole family will enjoy. - by Sarah Murphy
  • 01 Jul 2021
Spicy zucchini and ricotta pasta shells
Prep: 15 Minutes - Cook: 45 Minutes - Serves 4
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Just four easy steps to warming pasta tray bake!

After more vegetarian dinner ideas?

Ingredients

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 fresh lemon thyme leaves, plus 1 Tbsp extra

½ tsp dried chilli flakes

5 cups bottled tomato pasta sauce

250g large pasta shells

Method

  1. Preheat oven to 200°C. Grease a shallow 2.5-litre ovenproof dish.

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

  3. Spread pasta sauce into dish, season. Spoon zucchini mixture into uncooked pasta shells, place shells in dish.

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

Cook's tips

  • To remove garlic skins before crushing, place the cloves on a chopping board, then use the flat side of a heavy knife to press down firmly on each clove.
  • If your zucchini has a lot of moisture, place it into a sieve and press gently to remove excess.
  • Use a small spoon to scoop the ricotta mixture into the pasta shells.

You might also like:

Tuna pasta bake

Roasted vegetable pasta wraps

Spinach and ricotta canneloni

  • Food
  • Pasta Recipes Dishes
  • Vegetarian Recipes
  • Lunch Recipes
  • Dinner Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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