Skip to main content

Courgette and Ricotta Stuffed Pasta Shells

Courgette and Ricotta Stuffed Pasta

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 |


Ingredients: 

  • 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

Instructions:

  • 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.

| Author: Beth Sachs | Date: 7th August 2011 |


Comments

  1. That looks lovely and so satisfying Beth. Gorgeous colours too :)

    ReplyDelete
  2. Oooh now this looks delish! I love giant pasta shells.

    ReplyDelete
  3. I've had trouble finding the really big shells too.
    Love the look of this- I always gravitate towards anything with courgette!

    ReplyDelete
  4. That looks so colourful. I brought back the giant shells from Italy but gave them away as a present. Must see if I can find some as I'd love to make this and the courgette glut is looming.

    ReplyDelete
  5. I have no problem to buy any kind of pasta here..but I make most of mine..myself.Those of course I even cant make..and they do look nice ,the way you presented them:)

    ReplyDelete
  6. Ooh I have some lumaconi shells in the cupboard, really like the sound of the creamy courgette filling mm!

    ReplyDelete
  7. I bought a bunch of zucchini at the farmers market this weekend, sounds like a great way to use them up

    ReplyDelete
  8. I'd love to have some of these large pasta shells to make this but I rarely see them. I love ricotta with pasta.

    ReplyDelete
  9. This looks very tasty!Just discovered your blog - enjoying it very much.

    ReplyDelete
  10. I love stuffed pasta - this looks delicious.

    ReplyDelete
  11. You hit my hot button with this one. I can't wait to try your recipe for stuffed shells. This is real comfort food for me.

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Chocolate Orange Biscuit Cake: An Alternative Christmas Cake

Every year I make a Christmas cake and every year I'm the one that ends up eating the thing. So in a concerted effort to maintain my waistline, this year, instead of a traditional Christmas cake I'll be making an alternative Chocolate Orange Biscuit Cake to enjoy. After all, who can resist the quintessentially festive chocolate orange combo?

The beauty of a biscuit cake is that it can be made 3 or 4 days ahead and left in the fridge until you want to serve it (or a cold garage if the fridge is bursting at the seams!). All you need is a dollop of clotted cream and you're sorted. If this is being made for an entirely adult audience I would use all dark chocolate in the topping.


TIPS FOR MAKING A FESTIVE BISCUIT CAKEAdd some fudge pieces or nuts if that's what your family likesDecorate with festive sprinklesIf you prefer make in a large square baking tin and cut into slices
OTHER BISCUIT RECIPES YOU MIGHT LIKENo Bake Malteser Cake from Lucy LovesChocolate Honeycomb Mince…