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Baked Ziti with Mushrooms, Peppers, and Parmigiano
Baked Ziti with Mushrooms, Peppers, and Parmigiano
(Ziti al Forno con Funghi, Peperoni, e Parmigiano)
 
 
Ingredients:
 
3 large yellow bell peppers (about 1 and 1/2 lbs)
1 large onion
3 garlic cloves
3 tablespoons extra virgin olive oil
1 and 1/2 cups heavy cream
1 and 1/2 lbs mushrooms
2 medium red bell peppers
2 medium orange bell peppers
1 lb ziti
8 scallions (green part only)
2 cups freshly grated Parmigiano 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 olive 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, 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 olive 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 F.

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 and 1/2 cups Parmigiano cheese, 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 Parmigiano cheese.

Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes. Serves 8 to 10.
 
That's it!
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