Instructions

1. Heat a medium dutch oven over medium heat. Add 2 tablespoons oil and garlic and cook until the garlic fragrant and beginning to brown, about 2 minutes. Stir in the tomatoes and nestle in the carrots, red onion and basil sprigs. Bring to a steady simmer and adjust the heat to maintain the simmer. Cook for 40 minutes, stirring occasionally or until reduced by a half and the carrots are soft all the way through. Remove the onions, basil and carrots and discard. Stir in the remaining oil and salt. Using a stick blender, puree to desired consistency. You should have about 3 1/2 cups of sauce
2. Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Add the shells (cook a few extra in case some tear) and cook for 9 minutes or according to package directions. Drain and allow to cool slightly.
3. Heat a medium skillet over medium heat. Add the oil to the pan followed by the shallot and a 1/4 teaspoon salt. Cook for 2 minutes stirring often or until soft and fragrant. Add the fennel, broccolini and 1/2 teaspoon salt. Stir to combine. Cook, stirring often, for 6 minutes or until the fennel and broccolini are tender. Remove from the heat and stir in the lentils. Cool slightly. Stir in the ricotta, oregano, remaining 1/4 teaspoon salt and 1/2 cup mozzarella cheese.
4. Preheat the oven to 400 degrees F.
5. Spoon 3 cups of the sauce on the bottom of a 9×13 inch baking dish. Divide the filling among 20 shells and nestle them into the sauce. Drizzle with the remaining 1/2 cup sauce and sprinkle with 1 cup of cheese. Bake for 25 minutes or until the cheese is melted and the sauce is bubbly.