• 12 giant pasta shells
  • 1 tbsp olive oil
  • 3-4 courgettes, grated
  • 2 cloves of garlic, finely chopped or crushed
  • 1 onion, finely chopped
  • 125g Ricotta cheese
  • 100g Feta cheese
  • 1 tbsp green pesto
  • 100g fresh breadcrumbs
  • 25g grated Parmesan
  • 8 large tomatoes, skinned & de-seeded
  • 1 tbsp olive oil
  • 2-3 tbsp of slow roasted tomatoes in oil
  • 1 garlic clove, finely sliced
  1. Heat your oven to 180 C / 160 F. Then pre-cook your pasta shells according to instructions (mine were 8-9 minutes in boiling water). Drain and remove them from the pan very carefully so as not to tear them and place them sitting side by side individually in an oven dish – opening facing up.
  2. Heat your olive oil in a frying pan and add your onion and garlic. Fry for until the onion gets soft but not coloured. Then add your grated courgette and fry for 5-10 minutes. Then take your pan to a sink and drain off some of the courgette liquid if you can or drain with a sieve and return to the pan.
  3. Add your Ricotta, Feta & Pesto and stir to combine. Cook for a few minutes to let the Feta loosen up a bit. Season really well. This mixture needs it.
  4. Gently fill each pasta shell with some of the courgette mixture and sit in the oven dish, filling side up. Mix together your breadcrumbs and Parmesan cheese and sprinkle lightly over the top of the filling in each shell. Sprinkle a few drops of olive oil over the tops just to help the crumbs colour. Bake in the oven for 15 minutes.
  5. To make your sauce, heat 1 tbsp of olive oil in a pan and add the sliced garlic. Fry on a low heat for 2 minutes to let the garlic infuse the oil. Meanwhile finely chop your peeled, de-seeded tomatoes then add to the pan. Add your slow roasted tomatoes also. Season and let it simmer until your pasta shells are ready, the sauce should have thickened  a little by then.
  6. Serve 3 shells per person surrounded by some of the sauce.