Ziti With Sharp Cheddar And Mushrooms Recipes

Steps:

• Warm the oil in a saucepan (you can use butter, but i am trying to keep things lighter).
• Add the celery, mushrooms, leeks, and marjoram and cook over medium heat for about 5 minutes.
• Stir in the flour and cook for 1 minute, then quickly whisk in the milk.
• Simmer for 15 minutes, stirring occasionally.
• Season the sauce with 1 teaspoon salt, pepper to taste, and the mustard.
• Preheat the oven to 350 degrees and lightly butter or oil a 3 quart baking dish.
• Cook the ziti in plenty of boiling salted water until barely done.
• Drain it in a colander, then rinse under cold water.
• Combine the pasta with the sauce and cheese, then pour it into the baking dish and cover with the bread crumbs.
• Bake until bubbly and brown on top, approximately 25-30 minutes.

Steps:

• 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 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°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 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.

Steps:

• Warm the butter in a saucepan. Add celery, mushrooms, leeks, and marjoram and cook over medium heat for about 5 minutes.
• Stir in flour and cook 1 more minute, then quickly whisk in the milk.
• Simmer 15 minutes, stirring occasionally. Season the sauce with 1 teaspoons salt, pepper(to taste) and nutmeg and mustard.
• Preheat the oven to 350*F.
• Lightly butter or oil a 3 quart baking dish. Cook the ziti in plenty of boiling water until barely done(usually 2 minutes less than called for on package). Drain in a colander, then rinse under cold water.
• Combine the pasta with the sauce and cheese, then pour it into the baking dish and cover with the bread crumbs.
• Bake until bubbling and browned on top, about 25-30 minutes.
• Enjoy!