Thursday, May 28, 2009

Eat good food: Baked ziti with roasted peppers

The original recipe comes from the Moosewood Restaurant New Classics I have altered it slightly and put my version here.


Tomoato sauce
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 28 oz can of crushed tomoatoes
1 tablespoon of dried Italian seasoning

2 Red peppers, seeded, and cut into long strips
2 tablespoons olive oil
1 pound penne
2 cups ricotta cheese
2 cups grated provolone cheese
2 garlic cloves, minced
1/2 cup chopped fresh basil
1 tablespoon dried oregano


In a saucepan, warm the oil and saute the onions, garlic, salt, Italian seasoning, and black pepper on medium heat until the onions are very soft, about 10 minutes. Add the tomatoes and simmer on low heat for about 30 minutes.

Meanwhile preheat the broiler. Lightly oil a baking pan. Breing a large pot of salted water to boil.

In a bowl toss the peppers with oil. Spread them evenly on the baking pan and broil for about 10 minutes, until soft and slightly brown. Set aside and lower the oven temp to 350 degrees.

When the water boils, add the pasta and cook until al dente, about 7 minutes. While the pasta cooks, stir together the two cheeses, the garlic, basil, and oregano. When the pasts is al dente, 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.

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