Baked ziti with mushrooms, peppers and parmesan

1 Servings

Ingredients

Quantity Ingredient
3 larges Yellow bell peppers; (about 1 1/2 pounds)
1 large Onion
3 Garlic cloves
3 tablespoons Olive oil
1½ cup Heavy cream
1½ pounds Mushrooms
2 mediums Red bell peppers
2 mediums Orange bell peppers
1 pounds Ziti
8 Scallions; (green part only)
2 cups Freshly grated parmesan cheese; (about 6 ounces)

Directions

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 ¼-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, 1½ cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3 quart shallow baking dish and sprinkle with remaining ½ cup Parmesan. Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

Yield: 8 to 10 servings

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9039 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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