- A recipe from The Sopranos Family Cookbook:.
- Authors: Allen Rucker and Michele Scicolone, and 'Artie Bucco'.
- For the sauce:
- 1 (10-ounce) package white mushrooms, trimmed
- 1 large onion, chopped
- 1/4 cup olive oil
- 2 garlic cloves, chopped
- 2 (28-ounce) cans tomato purie
- 4 basil leaves, torn into bits
- Salt and freshly ground pepper
- 1 cup fresh or frozen peas
- For the pasta:
- 1 pound ziti
- 1 cup freshly grated Pecorino Romano or Parmigiano-Regiano
- 1 cup ricotta
- 8 ounces mozzarella, diced
Place the mushrooms in a colander and rinse them quickly under cold running water. (Do not soak mushrooms or they will absorb too much water.) Drain the mushrooms and pat dry. Slice the mushrooms < inch thick.
To make the sauce: Cook the onion in the oil in a large skillet until tender and golden. Stir in the mushrooms and garlic and cook until the mushrooms are lightly browned, about 10 minutes. Add the tomato purie, basil, and salt and pepper to taste. Bring to a simmer and cook for 30 minutes. Stir in the peas.
Meanwhile, bring at least 4 quarts of water to boil in a large pot. Add the ziti and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite.
Drain the ziti and place in a bowl. Toss with about 3 cups sauce and > cup grated cheese.
Preheat the oven to 350 degrees.
Spoon half of the ziti into shallow 3=-quart baking dish. Spread the ricotta on top. Pour on 1 more cup of sauce and sprinkle with mozzarella. Top with the remaining ziti, sauce, and grated cheese. Cover the dish with foil. (At this point, the ziti can be refrigerated for several hours, or overnight. Remove from refrigerator about 30 minutes before baking.)
Bake the ziti for 45 minutes. Uncover and bake for 15 to 30 minutes longer, or until the center is hot and the sauce is bubbling around the edges. Cover and let stand for 15 minutes before serving.
Servings: 6 to 8.
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Source: The Sopranos Family Cookbook
Submitted By: Meryl
Janice's vegetarian baked ziti