Baked Ziti With Mushrooms, Peppers And Parmesan Recipe - Cooking Index
Baked Ziti With Mushrooms, Peppers And Parmesan Recipe - Cooking Index
| 3 lbs | Yellow bell peppers - (abt 1 1/2 lbs) (large) | |
| 1 lb | Onion (large) | |
| 3 | Garlic cloves | |
| 3 tablespoons | Olive oil | |
| 1 1/2 cups | Heavy cream | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 lbs | Mushrooms | |
| 2 lbs | Red bell peppers (medium) | |
| 2 lbs | Orange bell peppers (medium) | |
| 1 lb | Ziti | |
| 8 | Scallions, green part only | |
| 2 cups | Freshly-grated Parmesan cheese |
Chop yellow bell peppers and onion and mince garlic. In a 3 to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately-low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.
Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately-high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.
Preheat oven to 375 degrees.
Fill a 6- to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan. Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.
This recipe yields 8 to 10 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe adapted from Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9039 broadcast 01-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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