Baked Ziti With Squash And Mushrooms Recipes

BAKED ZITI WITH SQUASH & MUSHROOMS

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
• Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

BAKED ZITI WITH VEGETABLES AND MUSHROOMS

Steps:

• Preheat oven to 375°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
• Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
• Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.

HERBY SPINACH AND MUSHROOM BAKED ZITI

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the spinach and cook, stirring, until just wilted. Transfer to a large bowl.
• Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of both the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

BAKED ZITI WITH MUSHROOMS, PEPPERS, AND PARMESAN

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.

SQUASH WITH MUSHROOMS

Steps:

• Rinse, trim and cut the zucchini into 1/4-inch cubes.
• In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
• Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
• Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
• Remove the cooked mushrooms from the heat and add to the squash mixture.
• Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
• Serve wrapped in warm corn tortillas.

BAKED ZITI I

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

DELICIOUS MEATLESS BAKED ZITI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Heat olive oil in a skillet over medium-high heat. Saute spinach and mushrooms in the hot oil until soft, about 5 minutes. Remove from heat and add to ziti.
• Add ricotta cheese, goat cheese, and 1/2 of the mozzarella cheese to the ziti mixture; combine thoroughly. Mix in spaghetti sauce and transfer to the prepared baking pan. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, in the preheated oven until bubbly and cheese is melted, about 15 minutes.

DELICATA SQUASH AND ROASTED MUSHROOMS WITH THYME

Steps:

• Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

SQUASH AND MUSHROOM MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

VEGETARIAN FOUR-CHEESE MUSHROOM BAKED ZITI

Steps:

• Preheat the oven to 350 degrees.
• Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook until barely al dente, about 8 minutes, or about 2/3 of the time recommended on the pasta package directions. Drain.
• In a large skillet over medium heat, saute the mushrooms in olive oil until softened, about 6-7 minutes. Add the tomato sauce and bring to a boil. Turn the heat to low and simmer about 15 minutes.
• In an 8" x 8" dish, layer half the cooked pasta, then half the tomato sauce. Cover with the provolone slices. Add the sour cream in spoonfuls, then carefully spread into a thin layer. Top with the Gorgonzola cheese. Add the remaining pasta, then the mozzarella cheese. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
• Cook for 30 minutes or until the cheese is bubbly.

SUMMER SQUASH MUSHROOM CASSEROLE

Steps:

• In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

BAKED SQUASH WITH MUSHROOMS

Steps:

• Heat oven to 200C/400°F.
• Peel and cut the squash into 5cm cubes. cut the tips of the cloves but leave the skin on.
• Place the squash, mushrooms, garlic onion, cumin and olive oil in a bowl and toss well.
• Spread the ingredients into a baking tray and cover with foil.
• Bake for 30 mins until squash is soft.
• Remove garlic and squeeze out the insides. Drizzle with the lemon juice, stir in the herbs and serve topped with the feta.