Ricotta and Courgette Sauce with Pasta

Conchiglioni giganti were the pasta I used for this creamy sauce. Shaped like large shells, they could take some of the sauce in as a filling.

When you like it more fancy, make the sauce less fluid and spoon it into the individuell shells. But when mixing the sauce with the pasts, the shells took a lot of the sauce in automatically.

On a pasta plate, the large pasta shells look impressive. The cookjng time on the package said 8 -10 min. I took one shell out and cut it in halves. It was hard and there was a large white strip in the middle of the shell. When you are going to fill them and bake them again, this will be the right moment to get them out of the water.
I cooked them 3 min more.

The sauce:
1 small courgette
125 g ricotta
1 spring onion
3 cloves of garlic
100 ml double cream
1 tbsp olive oil
Salt and pepper
Dried thyme
Piment d' Espelette
2 tbsp Noilly Prat
1 tbsp Parmesan cheese
160 g pasta shells

Grate the courgette. Chop spring onion and garlic. Saute in olive oil sns season.
Add the Noilly Prat and let it reduce.
Now in with ricotta and 3 tbsp pasta water.
Add the cream, as much as is needed for a thick sauce.


Mix with the pasta and grate some Parmesan.