Baked Ziti

From Yoko.

Yummy. Good for parties. Adapted from Moosewood Restaurant New Classics.

 

Ingredients

SAUCE

2 T olive oil

1 C chopped onions

2 garlic cloves, minced or pressed

1 t salt

1/2 t black pepper

4 C chopped mushrooms (I used crimini)

1 28-oz. can tomatoes, chopped (I used crushed instead of whole)

3 T+ chopped fresh basil

 

2 red bell peppers, seeded and cut into strips

2 T olive oil

1 lb. penne or other pasta

1 cup goat cheese

2 cups ricotta cheese

2 cups grated provolone

2 garlic cloves, pressed

1/2 C chopped fresh basil

1 T dried oregano

 

Directions

In a saucepan, warm the oil and saute the onions, garlic, salt and black pepper on medium heat. until onions are soft. Add mushrooms and cook until juicy. Add tomatoes and simmer on low heat for about 30 minutes. (I inadvertently let it go for almost an hour, but I think it turned out better this way.) Add the basil right before assembling the ziti.

 

Meanwhile, preheat the broiler and bring a large covered pot of salted water to boil.

 

In a bowl, toss the red peppers with the oil. Spread on a baking tray and broil for about 10-15 minutes, until softened and slightly browned. Set aside and lower the oven temperature to 350.

 

When the water boils, add the pasta and cook until al dente. While the pasta cooks, stir together the three cheeses, garlic, basil and oregano. When the pasta is done, 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 the rest of the tomato sauce. Bake for 20-30 minutes until piping hot.

 

 

Done