Seashell pasta with pancetta tomatoes and zucchini stuffing
Ingredients for Seashell pasta with pancetta tomatoes and zucchini stuffing
| Amount | Ingredient |
|---|---|
| 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.
