2 TBSP EACH CHOPPED FRESH BASIL AND FRESH MARJORAM LEAVES
1 CUP DRY RED WINE
1/4 CUP TOMATO PASTE
1/2 TSP EACH SALT AND FRESHLY GROUND BLACK PEPPER
SHELLS AND FILLING- 20 JUMBO SHELL PASTA (6 OZ)
3/4 LB ZUCCHINI
2 MED CARROTS
1 TBSP CHOPPED FRESH MARJORAM LEAVES
8 OZ PAR TSKIM MOZZARELLA CHEESE, SHREDDED
1 CUP CANNED CHICKPEAS(GARBANZA), RINSES
1/2 TSP FRESHLY GROUND BLACK PEPPER
1/2 CUP FRESH PARM CHEESE
Instructions
MAKE SAUCE- IN A 5-6 QT PAN OVER MED-HIGH HEAT, COOK ONION AND GARLIC IN OIL STIRRING OFTEN UNTIL GOLDEN, ABOUT 5 MINUTES. STIR IN REMAINGIN SAUCE INGREDIENTS AND BRING TO A BOIL. REDUCE HEAT AND SIMMER, STIRRING OCCASIONALLY UNTIL THICK 25-30 MINTUES. MEASURE SAUCE; YOULL NEED 4 1/2 CUPS. TO REDUCE, SIMMER LONGER; TO INCREASE JUST ADD WATER. PULSE SAUCE IN A FOOD PROCESSOR INTO A CORSE PUREE
MEANWHILE, PREHEAT OVEN TO 475 DEGREES AND PREPARE SHELLS AND FILLING; COOK PASTA ACCORDING TO PACKAGE DRIECTIONS UNTIL TENDER. DRAIN AND RINSE UNDER COLD RUNNIGN WATER UNTIL COOK ENOUGH TO HANDLE.
USING A MADOLINE OR VEGETABLE PEELER, SLICE ZUCCHINI AND CARROTS VERY THINLY LENGTH WISE. IN A LARGE BOWL, TOSS VEGETABLES WITH MARJORAM MOZZARELLA, CHICKPEAS AND PEPPER
SPREAD MARINARA SAUCE INA 9X13 IN BAKING DISH. GENEROUSLU 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.
BAKE SHELLS UNTIL MOZZARELLA MELTS, 12 - 15 MINUTES. UNCOVER AND SPRINKLE WITH PARMESAN AND BAKE UNTIL PARMESAN BEGINS TO BROWN, 10-12 MINUTES MORE. WITH AWIDE SPATULA, TRANSFER SHELLS AND SOMES AUCE TO PLATES. SERVE WITH REMAINING SAUCE.
Originally Submitted
6/15/2013
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