INGREDIENTS

INSTRUCTIONS

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
1/4-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, 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 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@comteck.com> on Feb 7, 1998

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