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🍽️ Shells Stuffed with Zucchini Ricotta in Tomato Sauce

625 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 3 garlic cloves
• 250 g small zucchini (1 small zucchini)
• 3 sprigs thyme
• 2 tbsp olive oil
• 400 g chopped tomatoes (can)
• 400 ml tomato puree
• salt
• pepper
• 16 large shells (Conchiglioni)
• 250 g ricotta
• 1 egg
• nutmeg
• 30 g pine nuts (2 tbsp)

Instructions

1. 1. Peel the shallots and garlic.
2. 2. Cut the shallots and garlic into small cubes.
3. 3. Wash the zucchini thoroughly.
4. 4. Remove the hard ends of the zucchini.
5. 5. Grate the zucchini into fine strips using a grater.
6. 6. Wash the thyme sprigs.
7. 7. Shake the thyme sprigs dry.
8. 8. Finely chop the thyme leaves.
9. 9. Heat one tablespoon of oil in a pan.
10. 10. Take half of the shallot and garlic cubes.
11. 11. Sauté these cubes for 3 minutes over medium heat.
12. 12. Add the chopped tomatoes.
13. 13. Add the pureed tomatoes.
14. 14. Bring the sauce to a boil.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Let the sauce simmer for about 15 minutes over low heat.
18. 18. Heat the remaining oil in a second pan.
19. 19. Take the remaining shallot and garlic cubes.
20. 20. Sauté these cubes for 3 minutes over medium heat.
21. 21. Add the grated zucchini strips.
22. 22. Sauté the zucchini for another 3 minutes.
23. 23. Season the zucchini mixture with salt.
24. 24. Season the zucchini mixture with pepper.
25. 25. Add a pinch of thyme to the zucchini mixture.
26. 26. Cook the shell pasta in boiling salted water.
27. 27. Cook the pasta for 8 minutes.
28. 28. Check if the pasta is still al dente.
29. 29. Drain the pasta.
30. 30. Let the pasta drip dry.
31. 31. Take a bowl.
32. 32. Put the ricotta into the bowl.
33. 33. Put the egg into the bowl.
34. 34. Put the zucchini mixture into the bowl.
35. 35. Mix the ricotta, egg, and zucchini mixture in the bowl.
36. 36. Season the filling with salt.
37. 37. Season the filling with pepper.
38. 38. Grate fresh nutmeg.
39. 39. Add the grated nutmeg to the filling.
40. 40. Pour the tomato sauce into a baking dish.
41. 41. Pat the pasta dry.
42. 42. Fill the pasta with the ricotta-zucchini mixture.
43. 43. Place the filled pasta in the baking dish.
44. 44. Distribute the remaining filling between the pasta.
45. 45. Sprinkle everything with pine nuts.
46. 46. Preheat the oven.
47. 47. Set the oven to 200 °C.
48. 48. Set the convection to 180 °C.
49. 49. Set the gas mark to 3.
50. 50. Bake the shells in the preheated oven.
51. 51. Bake the shells for 25 minutes.
52. 52. Remove the stuffed pasta shells from the oven.
53. 53. Sprinkle the pasta with the remaining fresh thyme.

Nutrition per serving

• kcal: 625
• Protein: 31 g · Fett/Fat: 16 g · Carbs: 86 g