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Baked Ziti

October 21, 2010

I love pasta.  It’s such an easy and versatile thing.

You can do so much with pasta.  Like baked ziti.

I actually have three different recipes that I make.

This is one of them.  I’ll be sharing the other two with you some other time.

Bake ziti is so easy and a great comfort food.  I love making this for a large group.

Or for a group of three.

 

Baked Ziti

  • 1 pound Ziti Or Penne Pasta, whole grain
  • 5 T Olive Oil, divided
  • ½ C Red Bell Pepper
  • ½ C Orange Bell Pepper
  • ½ C Yellow Bell Pepper
  • 10 ounces Sliced Baby Portobello Mushrooms
  • ¼ C Onion, Diced
  • 4 whole Cloves Garlic Chopped
  • 2 16 oz cans Chopped Peeled Canned Tomatoes In Puree
  • ½ t Thyme
  • 1 whole Sprig Of Fresh Basil, Chopped
  • 2 t Kosher Salt
  • Pepper To Taste
  • 1-½ pound Fresh Mozzarella, Cut Into 1/2 Inch Cubes

 Bring a pot of water to a boil and add pasta. Cook until al dente and drain.

In a saute pan, heat 3 T olive oil and add peppers. Saute for about 5 minutes and add the mushrooms. Continue to cook for about 4 minutes until mushrooms are just cooked. Turn off the heat and set aside.

In a separate sauce pan add  2 T olive oil and saute the onion and garlic for about 3 minutes. Add the tomatoes, the herbs, salt and pepper and cook for 10 minutes. Line a deep casserole dish with a thin layer of the sauce (this will help prevent the pasta from sticking to the pan), add a layer of pasta, then the pepper mixture and then cheese. Keep layering until all the sauce, pasta and peppers are in the casserole dish. Top with remaining cheese.

Bake in a preheated 400 degree oven covered with foil for 25 minutes removing the foil for the last 5 minutes of baking or until lightly brown.

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One comment

  1. I can’t wait to come back to Toronto, Local Kitchen is my favorite rtaaeursnt all over the world! I had no idea how much work they have to put into making these delicious Zitti pasta every little peace is made my hand!



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