Janice'S Vegetarian Baked Ziti Recipe

• 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
• Salt
• 1 cup freshly grated Pecorino Romano or Parmigiano-Regiano
• 1 cup ricotta
• 8 ounces mozzarella, diced

1. Directions:
2. 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 cup grated cheese.
3. Preheat the oven to 350 degrees.
4. 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.)
5. 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.

white mushrooms, onion, olive oil, garlic, tomato purie, basil, salt, peas, pasta, salt, freshly grated pecorino romano, ricotta, mozzarella

Taken from www.epicurious.com/recipes/member/views/janices-vegetarian-baked-ziti-recipe-50059751 (may not work)