Cheat’s courgette, broad bean and pancetta pasta

Cheat’s courgette, broad bean and pancetta pasta
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 30 minutes to cook

This indulgent, creamy pasta bake recipe is a real treat that can be thrown together quickly and easily by using a ready-made cheese sauce.


  • 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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