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Baked Ziti with Roasted Peppers




Source of Recipe


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List of Ingredients





2 red bell peppers, cut in half
2 teaspoons olive oil
2 tablespoons olive oil, divided
1 cup chopped onions
3 garlic cloves, minced
2 cups sliced mushrooms
3 cups prepared tomato pasta sauce, either homemade or from a jar
Salt and pepper to taste
1 pound ziti, penne, or other pasta
2 cups ricotta cheese
2 cups grated mozzarella cheese

Recipe



Preheat the broiler. Place the cut halves of the bell peppers on a baking sheet (skin side up), and rub each with some of the 2 teaspoons of olive oil. Broil until skin is blackened, about 15 minutes. Remove peppers from baking sheet and place in a bowl, covering so warm peppers will steam. Let sit for 30 minutes, then peel away blackened skin and remove seeds. Cut roasted peppers into strips and set aside. (If you would rather skip this step, use 1 cup of purchased roasted peppers, cut into strips.)

While peppers are broiling, heat a large skillet over high heat, decrease the heat to medium, add 1 tablespoon of olive oil and chopped onions. Sauté for 5 minutes, then add garlic. Cook until onions are softened and lightly browned. Remove from pan and set aside. In the same skillet, add the remaining tablespoon of oil and mushrooms. Sauté until mushrooms are browned, about 5 minutes.

Bring a large pot of salted water to boil. When the water boils, add the pasta and cook until al dente, about 7 to 10 minutes, depending on the shape and size of the pasta. While the pasta cooks, stir together the cooked mushrooms, onions, and tomato sauce. Season sauce to taste with salt and pepper. Stir the cheeses together, reserving about 1/2 cup of the mozzarella cheese. Drain the pasta when done. Stir together the warm pasta and the cheese mixture.

Preheat the oven to 350 degrees. In a large casserole, assemble the pasta. In the bottom of the dish, place about half of the tomato sauce
mixture, then the pasta and cheese mixture, the roasted red peppers, and the remainder of the tomato sauce. Top with the reserved mozzarella
cheese.

Bake for 20 to 30 minutes, or until piping hot.


Serves 8.