Stuffed courgettes

Preparation

Cut the courgettes in half lengthways. Grate the pecorino.

Method

1. 1 Scoop out some of the flesh from the courgettes.
2. 2 Put in an ovenproof dish, brush with a little olive oil and divide the Bolognese Pasta Sauce between the courgettes.
3. 3 Bake in a preheated oven at 200˚C/400˚F/gas 6 (180˚C for fan ovens) for 30-35 minutes.
4. 4 Remove, scatter with the pecorino and return to the oven for 5 minutes until the cheese has melted, then serve immediately.