Make these spicy courgette and ricotta pasta shells for dinner tonight – a fantastic vegetarian meal that even meat-lovers will enjoy! The chilli gives just enough heat to this dish, but you can reduce the amount if spice isn’t your thing.
Looking for other pasta inspo? Try this comforting lasagne with creamy ricotta or look at our creamiest alfredo pasta sauce recipes.
Ingredients
Method
Preheat oven to 200°C. Oil a shallow 2.5-litre (10-cup) ovenproof dish.
Coarsely grate courgette. Combine with both cheeses, pine nuts, egg yolks, garlic, lemon thyme and chilli in a medium bowl. Season.
Spread pasta sauce into dish and season. Spoon courgette mixture into uncooked pasta shells and place in dish.
Cover dish with foil and bake for 30 minutes. Uncover and scatter with extra crumbled ricotta. Bake for a further 15 minutes or until pasta is tender and cheese is lightly golden
Serve pasta shells sprinkled with extra lemon thyme leaves, if using.
Absolutely – chopped almonds or walnuts can work as a great alternative for this dish.
Anything you have on hand would work – we love having tomato passata on hand in our cupboard to use in recipes like this (and then you can always add any extra garlic and herbs to taste).
Related stories
Native ad body.
Native ad body.
Native ad body.
Native ad body.
Subscribe Today!
Get more food and recipe ideas delivered straight to your door
