Spicy Zucchini And Ricotta Pasta Shells

• 3 medium zucchini, grated
• 2 cloves garlic, crushed
• 11 oz firm ricotta cheese
• 1 cup finely grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 3 None egg yolks
• 1 tbsp fresh lemon thyme leaves
• 1/2 tsp red pepper flakes
• 5 cups bottled tomato pasta sauce
• 9 oz large pasta shells
• 1/2 cup loosely packed small basil leaves

1. Preheat the oven to 400u0b0F. Oil a shallow 2 1/2-quart baking dish.
2. Combine the zucchini, garlic, ricotta, 3/4 cup of the Parmesan cheese, pine nuts, egg yolks, thyme and red pepper flakes in a medium bowl. Season to taste.
3. Spread the pasta sauce in the prepared dish. Spoon the zucchini mixture into the uncooked pasta shells and place in the dish. Cover with foil.
4. Bake for 30 mins. Uncover and bake for about 15 mins or until the pasta is tender and the cheese browned. Serve sprinkled with basil and remaining Parmesan cheese.

zucchini, garlic, ricotta cheese, parmesan cheese, pine nuts, egg yolks, thyme, red pepper, pasta sauce, pasta shells, basil

Taken from recipes-plus.com/api/v2.0/recipes/33242 (may not work)