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Baked Ziti with Roasted Peppers

  • Yield: 6 servings 1x


You can add pre-cooked meatballs if you need meat.


  • 2 tbs olive oil
  • 1 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 1 cup mushrooms (chopped)
  • 1 15 oz can diced tomatoes
  • 1 tbs basil
  • 1 large red or yellow bell pepper (cut into strips)
  • 1 pound penne pasta
  • 1 cup ricotta cheese
  • 6 slices provolone cheese
  • 1 1/2 tbs oregano
  • 1/3 cup parmesan cheese (grated)
  • 1 15 oz can tomato sauce


  1. In a medium sauté pan, warm the oil and sauté the onions, garlic, salt, and black pepper on medium heat until the onions are soft, about 5 minutes.
  2. Add the mushrooms and cook until juicy, stirring occasionally.
  3. Add the tomatoes and tomato sauce and simmer on low heat for 15-20 minutes until ready to assemble the casserole.
  4. Meanwhile, preheat the broiler.
  5. In a bowl, lightly oil the red pepper strips and spread them on a non-reactive baking pan.
  6. Broil for about 10 minutes until softened and slightly browned.
  7. Cook the pasta according to directions on the package to al dente.
  8. In a bowl, mix ricotta, basil, oregano, and pepper until blended
  9. In the bottom of the casserole dish, place a light layer of tomato sauce, then layer of pasta, ricotta cheese mixture, peppers, and provolone and repeat another layer.
  10. Finish with tomato sauce topped with parmesan cheese.
  11. Bake at 350 for 20-25 minutes.
  12. Allow to sit for 5 minutes before serving


Source: Moosewood Restaurant New Classics

  • Category: Main Dish
  • Cuisine: Italian


  • Calories: 372
  • Fat: 19.9 g
  • Carbohydrates: 33.25 g
  • Protein: 17.58 g
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