• This recipe is an all-time favourite! A delicious combination of spicy flavours, the freshness of baby marrows, and the creamy richness of ricotta cheese. It’s quick to prepare and perfect for a weeknight dinner with a kick!

    Serves: 4
    Total Time: 1 hour 10 mins

    Ingredients

    • 3 baby marrows, grated
    • 320 grams ricotta
    • ¾ cup grated parmesan
    • 50 grams toasted pine nuts or sunflower seeds
    • 3 egg yolks
    • 2 garlic cloves, minced
    • 1 Tbsp. thyme leaves, plus extra to garnish
    • ½ tsp. chilli flakes
    • 5 cups tomato pasta sauce
    • 250 grams large pasta shells

    Instructions

    1

    PREHEAT oven to 200°C. Oil a shallow 2.5-litre ovenproof dish.

    2

    MIX together the baby marrow, ricotta, parmesan, nuts or seeds, egg yolks, garlic, thyme and chilli in a bowl. Season with salt and pepper. Spread pasta sauce into the prepared dish. Spoon baby marrow mixture into uncooked pasta shells and arrange on top of the sauce.

    3

    COVER with foil and bake for 30 minutes. Uncover and bake for a further 15 minutes or until the pasta is tender and cheese is browned lightly.

    4

    SERVE pasta sprinkled with extra thyme.

    Notes

    TIP: Ricotta is lovely, but if you don't have some on hand, use another creamy cheese such as cream cheese or soft feta.

    Did you make this recipe? Tag us on @foodandhome! 

    ALSO SEE: CAULIFLOWER & ROCKET RISOTTO RECIPE 

    Cauliflower & rocket risotto

     

    Avatar
    Author