Courgette, broad bean and pancetta pasta in a cheesy sauce

  • for 2 people
  • Takes 10 minutes to make, 30 minutes to cook
  • Easy
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.

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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


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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