Lumaconi stuffed with ricotta, courgettes and cheese, baked in the oven

If you're craving a delicious and indulgent recipe, this is the one for you! Perfect for big Sunday family lunches and holidays.

• 20 Lumaconi Pasta Armando
• 4 courgettes
• 1 tub of ricotta (about 500 grams)
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Chili pepper to taste
• Provola-type cheese
• Grana Padano cheese to taste
• Zucchini flowers (optional)
• Salt to taste
• Pepper to taste

First, boil the water for the pasta. When the lumaconi are still al dente, drain them and let them cool with a drizzle of extra virgin olive oil.

In a large pan, add a drizzle of extra virgin olive oil, two cloves of garlic, and the chili pepper.

Let the garlic brown and start sautéing the diced courgettes, seasoning with salt and pepper.

Meanwhile, mix the ricotta with hot water and extra virgin olive oil until smooth.

Add the sautéed zucchini, the diced cheese, and the Parmesan cheese. Season with pepper and add the zucchini flowers, if desired.

At this point, fill the lumaconi with ricotta and place them in a bowl. Top with parmesan and bake at 180°C (350°F) for about 15 minutes. They'll be ready when they're nicely browned. Serve hot or warm.

Enjoy your meal!