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
Preheat oven to 200°C. Grease a shallow 2.5-litre 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, place shells in dish.
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.
- 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.
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