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Wild Mushroom Baked Pasta
MyCookbook Recipe Database
MyCookbook Member: brucen
Recipe Category: Pasta
Recipe Preparation Level: moderate
This is a pasta casserole. Any shaped pasta will work Ziti, bowties, pennes etc.
16 oz can plum tomatoes crushed
2 Tbs. olive oil
1 onion, white, chopped
3 garlic cloves, minced
2 or 3 cups cremini mushrooms, chopped coarsely
1/2 cup dry red wine
1/2 lb. pasta
1/2 tsp granulated sugar
1/4 cup oregano, chopped
2 to 3 basil leaves chopped (Optional)
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/2 lb part skim mozzarella, sliced thin
Place a large pot of salted water onto boil for the pasta. Blend the tomatoes with their juice in a food proccessor or a food mill.
Heat the oil in a large heavy pan over medium heat.
Add onions cooking until translucent 2-3 mins. Add garlic half way through. Stir in the mushrooms and cook until wilted 1-2 minutes. Add the wine and tomato puree, bring liquid to a simmer and reduce until the tomato mixture is stew-like. (Approx 10-15 mins.) adding the oregano and basil half way through.
Cook pasta until al-dente. Drain well. Adjust seasonings of finished sauce with sugar, salt and pepper. Combine sauce and pasta and place in large oiled casserole dish. Top with mozzarella and bake until sauce is bubbling and cheese is golden brown, 325-350 approx 25 mins. Serves 5-6
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