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Baked Ziti with Mushrooms, Peppers and Parmesan

Baked Ziti with Mushrooms, Peppers and Parmesan comes together with Yellow Bell Peppers, Onion, Garlic, Olive Oil, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3
• 1
• 3
• 3 tbsp
• 1 1/2 cup
• 1 1/2 lb
• 2
• 2
• 1 lb
• 8
• 2 cup

Method (preview)

1. 1

   Chop yellow bell peppers and onion and mince garlic.

2. 2

   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.

3. 3

   Stir in cream.

4. 4

   In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper.

5. 5

   Sauce may be made 2 days ahead and chilled, covered.

6. 6

   Bring sauce to room temperature before proceeding.

7. 7

   Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch wide strips.

8. 8

   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.

9. 9

   Preheat oven to 375 degrees.

10. 10

    Fill a 6 to 7 quart kettle three fourths full with salted water and bring to a boil.

11. 11

    Stir in ziti and cook until just tender, about 10 minutes.

12. 12

    Reserve 1 cup pasta cooking water and drain ziti well in a colander.

13. 13

    Rinse ziti and drain well.

14. 14

    Thinly slice scallion greens.

15. 15

    Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups

16. 16

    Parmesan, reserved cooking water, and salt and pepper to taste.

17. 17

    Spoon mixture into a 3 quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan.

18. 18

    Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

19. 19

    NOTES: Recipe courtesy of Gourmet Magazine

20. 20

    Recipe by: Cooking Live Show #CL9039

21. 21

    Posted to MC-Recipe Digest by "Angele and Jon Freeman"