Photo: Leo Gong; Styling: Karen Shinto
YieldsServes 6Total Time1 hr 30 mins
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.

Vegetable Ribbon Pasta Shells
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