Baked Ziti with Mushrooms, Peppers and Parmesan

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* Exported from MasterCook *

 

Baked Ziti With Mushrooms, Peppers And Parmesan

 

Recipe By :Gourmet Magazine

Serving Size : 8 Preparation Time :0:30

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large (about 1 1/2 lbs) yellow bell peppers -- diced in 1/4-inch dice

1 large onion -- diced

3 garlic cloves -- minced

3 tablespoons olive oil

1 1/2 cups heavy cream

salt and pepper -- to taste

1 1/2 pounds mushrooms -- sliced thinly

2 medium red bell peppers -- cut into 1/4-inch strips

2 medium orange bell peppers -- cut into 1/4-inch strips

1 pound ziti

8 scallions (green part only) -- thinly sliced

2 cups (about 6 ounces) freshly grated Parmesan

 

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 10 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.) 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 5 minutes, and season with salt and pepper.

 

Preheat oven to 375 degrees.

 

Fill a 6 to 7-quart kettle 3/4 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. 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 15 minutes.

 

Source:

" #CL9633: Gridiron Gourmet: Football Cook Along "

S(Formatted by):

" KETS on 2/6/01 "

Start to Finish Time:

" 1:10 "

 

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Per Serving (excluding unknown items): 475 Calories; 23g Fat (43.4% calories

from fat); 12g Protein; 57g Carbohydrate; 4g Dietary

Fiber; 62mg Cholesterol; 52mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat;

2 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0