Try this Baked Ziti with Mushrooms, Peppers and Parmesan recipe, or contribute your own.
Suggest a better descriptionChop 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"
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Serving Size: 1 Serving (2544g) | ||
Recipe Makes: 1 | ||
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Calories: 3359 | ||
Calories from Fat: 1320 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146.6g | 196 % | |
Saturated Fat 79g | 395 % | |
Monounsaturated Fat 44.5g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 747.6mg | 230 % | |
Sodium 3328.6mg | 115 % | |
Potassium 6409.5mg | 169 % | |
Total Carbohydrate 357.7g | 105 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 338.4g | ||
Protein 160g | 229 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3359
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