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Vegetable Ribbon Pasta Shells

Photo: Leo Gong; Styling: Karen Shinto
Total time 1 hr, 30 mins
Yield Serves 6
Time: 1 1/2 hours.

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

Nutrition Information

  • calories 344
  • caloriesfromfat 31 %
  • protein 20 g
  • fat 12 g
  • satfat 5.6 g
  • carbohydrate 42 g
  • fiber 5.3 g
  • sodium 638 mg
  • cholesterol 27 mg

How to Make It

  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.

  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.