Spicy courgette & ricotta pasta shells

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spicy courgette & ricotta pasta shells
spicy courgette & ricotta pasta shells
Prep Time: 15min
Servings: 4
Cooking Time: 45min
  • 3 - egg yolks
  • 80ml - pine nuts, toasted
  • 2 - garlic cloves, crushed
  • 250g - large pasta shells
  • 15ml - thyme leaves
  • 330ml - firm ricotta
  • - salt and pepper
  • 250ml - finely grated Parmesan cheese
  • 125ml - basil leaves, to serve
  • 2,5ml - chilli flakes
  • 1l - bottled tomato pasta sauce
  • 3 - medium courgettes, grated

Preheat the oven to 200°C and grease a shallow 2,5-litre ovenproof dish.

1 Combine the courgettes, garlic, ricotta,  ¾c of the Parmesan, pine nuts, egg yolks, thyme and chilli flakes in a medium bowl. Season with salt and pepper.

2 Spread the pasta sauce into the prepared dish. Mix the courgette mixture with the uncooked pasta shells, then place the mixture into the prepeared dish.

3 Cover the dish with foil and bake for 30 minutes. Remove the foil, then bake for a further 15 minutes until the pasta is tender and the Parmesan is browned lightly.

4 Sprinkle the pasta with the remaining Parmesan and basil leaves and serve.

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