This is essentially a poshed up pasta bake. Traditional flavours of tomato and cheese, stuffed into giant pasta shells and then oven baked. Looks quite pretty for such a low effort dish.

Serves 2

Ingredients

• garlic, 2 cloves crushed
• passata, 250g
• giant pasta shells, about 20
• courgettes, 500g, grated
• lemon, 1/2 zested
• ricotta, 100g
• parmesan, 50g grated

Instructions

1. Heat some olive oil in pan. Add half of the garlic, then cook for a minute and add the passata. Simmer for 10 – 15 minutes until thickened.
2. Cook the giant pasta shells until almost tender. They need to be slightly undercooked. Drain and rinse them.
3. Heat some more olive oil in a frying pan and add the rest of the garlic and the courgettes. Don’t worry; the courgette will soon wilt down. Cook for 10 – 15 minutes until all the liquid has cooked off. Stir in the ricotta, lemon zest and half of the parmesan. Season well.
4. Heat the oven to 190c/fan170c/gas 5. Spoon the tomato sauce into an oven dish. Stuff the pasta shells with a spoonful of the courgette mix and then sit in the sauce in rows. Sprinkle over the parmesan. Bake for 20 – 25 minutes until bubbling and golden.