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Seashell pasta with pancetta tomatoes and zucchini stuffing

Seashell pasta with pancetta tomatoes and zucchini stuffing

Ingredients for Seashell pasta with pancetta tomatoes and zucchini stuffing

AmountIngredient
400 grams Zucchini
1 large Onion
2 tbsp Olive oil
120 grams Pancetta (Italian bacon)
Salt
Pepper
2 tsp Lemon juice
4 zw Thyme (the leaves of it)
250 grams colorful cherry tomatoes
250 grams large pasta shells (approx
32 pieces)
Fat for the form 150 grams
Ricotta 150 grams
freshly grated Parmesan cheese

Seashell pasta with pancetta tomatoes and zucchini stuffing Directions

Wash zucchini, remove ends and coarsely grate the zucchini. Peel onion, chop finely and fry in hot olive oil with zucchini. Pancetta pluck or cut into small pieces and add. Season with salt, pepper, lemon juice and thyme leaves and cook for about 10 minutes until the liquid is boiled. Vegetables from the pan and set aside.

Tomatoes into quarters clean, and in the hot pan fry about 5 minutes, until liquid has evaporated. Add salt and pepper, and mix with the zucchini.

Meanwhile, the pasta in boiling salted water Precooking 12 minutes, drain and rinse. The mass zucchini season, fill in the noodles and place them close together in a greased casserole dish.

Mix ricotta and Parmesan, season with pepper and spread over the stuffed pasta shells. Bake in a preheated oven at 220 ° C for 20 minutes of baking.


 

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