Vegetable Ribbon Pasta Shells

Name: Vegetable Ribbon Pasta Shells
Ingredients: MARINARA SAUCE; 1 medium onion, chopped; 2 large garlic cloves, minced; 1 tablespoon olive oil; 2 pounds ripe tomatoes, coarsely chopped; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh marjoram leaves; 1 cup dry red wine; 1/4 cup tomato paste (plain or with garlic); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; SHELLS AND FILLING; 20 jumbo shell pasta (about 6 oz.); 3/4 pound zucchini; 2 medium carrots; 1 tablespoon chopped fresh marjoram leaves; 8 ounces part-skim mozzarella cheese, shredded; 1 cup canned chickpeas (garbanzos), rinsed and drained; 1/2 teaspoon freshly ground black pepper; 1/2 cup freshly grated parmesan cheese

20 ingredients

7 steps

Ingredients

MARINARA SAUCE
1 medium onion, chopped
2 large garlic cloves, minced
1 tablespoon olive oil
2 pounds ripe tomatoes, coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh marjoram leaves
1 cup dry red wine
1/4 cup tomato paste (plain or with garlic)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
SHELLS AND FILLING
20 jumbo shell pasta (about 6 oz.)
3/4 pound zucchini
2 medium carrots
1 tablespoon chopped fresh marjoram leaves
8 ounces part-skim mozzarella cheese, shredded
1 cup canned chickpeas (garbanzos), rinsed and drained
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated parmesan cheese

Directions

1

Make sauce: In a 5- to 6-qt. pan over medium-high heat, cook onion and garlic in oil, stirring often, until golden, about 5 minutes. Stir in remaining sauce ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until thick, 25 to 30 minutes. Measure sauce; you'll need 4 1/2 cups. To reduce, simmer longer; to increase, just add water. Pulse sauce in a food processor into a coarse puree.
2

Meanwhile, preheat oven to 475° and prepare shells and filling: Cook pasta according to package directions until tender. Drain and rinse under cold running water until cool enough to handle.
3

Using a mandoline or vegetable peeler, slice zucchini and carrots very thinly lengthwise. In a large bowl, toss vegetables with marjoram, mozzarella, chickpeas, and pepper.
4

Spread marinara sauce in a 9- by 13-in. baking dish. Generously fill each pasta shell with a scant 1/2 cup vegetable mixture, mounding filling, and set pasta filled-side up in sauce. Cover tightly with foil.
5

Bake shells until mozzarella melts, 12 to 15 minutes. Uncover, sprinkle with parmesan, and bake until parmesan begins to brown, 10 to 12 minutes more. With a wide spatula, transfer shells and some sauce to plates. Serve with remaining sauce.
6

Make ahead: Complete dish through step 4, then chill up to 1 day. Preheat oven to 450° and heat shells, covered, until filling is hot (about 30 minutes). Continue as directed in step
7

Note: Nutritional analysis is per serving.