Courgette and Ricotta Stuffed Pasta Shells
I don't know about you but I find it really hard to find large pasta shells where I live. Luckily for me Garofalo sent me some Lumaconi to try just a few weeks ago which fit the bill perfectly in this summery pasta dish.
This is a great recipe for those of you with a glut of courgettes from the allotment or veg patch to use and is really easy, if a little bit time consuming, to prepare.
COURGETTE AND RICOTTA STUFFED PASTA SHELLS
| Serves: 4 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |
- Olive Oil
- 2 Garlic cloves, chopped
- 1 Jar of Chunky Passata (about 700ml)
- Drizzle of Balsamic Vinegar
- Torn Basil Leaves
- About 25 giant pasta shells or something similar
- 500g Courgettes, grated
- 150g Ricotta
- 85g Pecorino
- Pinch of freshly grated nutmeg
- Salt and Pepper
- Step 1: Heat the oil in a pan and add 1 chopped garlic clove for a minute then the jar of passata and balsamic vinegar. Simmer for 10 minutes and then add the torn basil leaves and season. Spoon into the bottom of an oven proof dish.
- Step 2: Meanwhile cook the pasta until almost al dente, drain and cool under cold running water. Set aside.
- Step 3: Heat more oil in another pan and add the other chopped garlic clove and courgettes. Cook for 15 minutes until the courgettes have cooked down, then cool. Mix with the ricotta, pecorino and nutmeg, salt and pepper.
- Step 4: Preheat the oven to 190c/170 fan. Stuff the pasta shells with the mixture then grate some more pecorino over the top. Bake in the oven for 20ish minutes until golden.