Moosewood - Baked Ziti with Roasted Peppers

[Guest guest]

* Exported from MasterCook *

 

Baked Ziti with Roasted Peppers

 

Recipe By :Moosewood Collective

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

tomato mushroom sauce

2 tablespoons olive oil

1 cup chopped onions

2 garlic cloves -- minced or pressed

1 teaspoon salt

1/2 teaspoon ground black pepper

4 cups chopped mushrooms

3 cups undrained canned tomatoes -- (28 oz can) chopped

3 tablespoons chopped fresh basil

**************************

2 red bell peppers -- seeded and cut into long strips

2 tablespoons olive oil

1 pound penne pasta -- or other pasta

1 cup goat cheese

2 cups ricotta cheese

2 cups grated provolone cheese

2 garlic cloves -- minced or pressed

1/2 cup chopped fresh basil

 

In a saucepan, warm the oil and saute the onions, garlic, salt, and black pepper

on medium heat until the onions are very soft, about 10 minutes. Add the

mushrooms and cook until juicy, 5 to 8 minutes, stirring occasionally. Add the

tomatoes and simmer on low heat for about 30 minutes. Add the basil just before

assembling the ziti.

 

Meanwhile preheat the broiler. Lightly oil a 9 x 13-inch nonreactive baking pan.

Bring a large, covered pot of salted water to a boil.

 

In a bowl, toss the bell peppers with the oil. Spread them on a baking tray and

broil for about 10 minutes, until softened and slightly browned. Set aside and

lower the oven temperature to 350'.

 

When the water boils, add the pasta and cook until al dente, about 7 minutes.

While the pasta cooks, stir together the three cheeses, the garlic, basil, and

oregano. When the pasta is al dente, drain it and stir it into the cheese

mixture.

 

To assemble, spread 2 cups of the tomato sauce in the baking pan. Layer on the

pasta and cheese, the roasted peppers, and finally cover with the rest of the

tomato sauce. Bake for 2 20 to 30 minutes until piping hot.

 

PER 12-OUNCE SERVING: 442 CALORIES, 20.9 G PROTEIN, 19.9 G FAT, 45.3 G

CARBOHYDRATES,

9.4 G SATURATED FATTY ACIDS, 38.5 MG CHOLESTEROL, 654.7 MG SODIUM, 2.8 G TOTAL

DIETARY FIBER

 

 

 

Source:

" Moosewood Restaurant New Classics "

Copyright:

" 2001 Moosewood, Inc. "

 

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

 

Per Serving (excluding unknown items): 579 Calories; 29g Fat (45.3% calories

from fat); 28g Protein; 50g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol;

662mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4

Fat.

 

NOTES : Impressive is just one of the glowing adjectives that describe this

dish. It also is easy to assemble, holds together well, and is easy to serve.

The goat cheese, roasted red peppers, and herbs make it incredibly tasty. It

even reheats well. What more can you ask for?

 

Serves 8 to 10

Preparation time: 1 hour

Baking time: 20 to 30 minutes

 

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