This recipe is an all-time favorite for those rainy days.
- 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
PREHEAT oven to 200°C. Oil a shallow 2.5-litre ovenproof dish.
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.
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.
SERVE pasta sprinkled with extra thyme.
TIP: Ricotta is lovely, but if you don’t have some on hand, use another creamy cheese such as cream cheese or soft feta.
HANDS-ON TIME 25 mins | TOTAL TIME 1 hour 10 minutes | SERVES 4
ALSO SEE CAULIFLOWER & ROCKET RISOTTO RECIPE