Vegetable Ribbon Pasta Shells
Photo by Leo Gong
Time: 1 1/2 hours.
How to Make It
Step 1
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 purée.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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
Step 7
7
Note: Nutritional analysis is per serving.
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
Step 1
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 purée.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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
Step 7
7
Note: Nutritional analysis is per serving.
Search All of Sunset's Recipes
The Latest
How This Silver Lake Home Got a Complete Stylish Makeover While Staying Within Budget
