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welovegod.org - Share Your Recipe!

Recipe Name: Baked Ziti With Mushrooms, Peppers And Parmesan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Yellow bell peppers, about
1 1/2 pounds
1 Onion
3 Garlic cloves
3 Tablespoon(s) Olive oil
1 1/2 Cup(s) Heavy cream
1 1/2 Pound(s) Mushrooms
2 Red bell peppers
2 Orange bell peppers
1 Pound(s) Ziti
8 Scallions, green part only
2 Cup(s) Freshly grated parmesan
cheese about 6 ounces
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4638
Calories From Fat: 1968
Total Fat: 223.6g
Cholesterol: 571.3mg
Sodium: 5817.2mg
Potassium: 5020.3mg
Carbohydrates: 435.5g
Fiber: 26.3g
Sugar: 24.2g
Protein: 233.3g


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