Saturday, November 13, 2010

Baked Ziti with Roasted Peppers

Baked Ziti with Roasted Peppers

Moosewood Restaurant: New Classics


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 peper
4 cups chopped mushrooms
3 cups undrained canned tomatoes chopped (28 oz can)
3 tablespoons chopped fresh basil

2 red bell peppers, seeded and cut into long strips
2 tablespoons olive oil
1 pound penne 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
1 tablespoon dried oregano

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 9x13-inch non reactive 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 350F.

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 ther est of the tomato sauce. Bake for 20 to 30 minutes until piping hot.

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