This indulgent, creamy pasta bake recipe is a real treat. Try the sauce and filling tossed together with spaghetti instead of pasta shells if you prefer.
Ingredients
- 120g large pasta shells
- 200g frozen broad beans
- 2 large courgettes
- 2 tbsp olive oil
- 70g pack cubetti di pancetta
- Grated zest of 1 lemon
- 300g pot of cheese sauce
- 100ml crème fraîche
- 50g grated Parmesan
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Cook the pasta shells in a pan of boiling salted water for 12 minutes until almost cooked, then drain and refresh in cold water.
- 2. Meanwhile, cook the frozen broad beans in a pan of boiling water for a few minutes, then drain and refresh in cold water. Once cool, slip the beans out of their outer skins.
- 3. Coarsely grate courgettes, sprinkle with salt and leave for 10 minutes, then squeeze out as much liquid as possible. Heat 2 tbsp olive oil in a frying pan and fry the pancetta for 2-3 minutes, then add the courgette with the lemon zest and fry for 5 minutes. Add the broad beans and cook for another minute. Stuff the courgette and pancetta mixture into the shells and put in an ovenproof dish.
- 4. Mix the cheese sauce with crème fraîche and a splash of water, pour over the pasta and sprinkle with Parmesan. Bake for 10 minutes until piping hot.
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