Baked Ziti

• 1 pound Ziti Or Penne Pasta
• 3 Tablespoons Olive Oil
• 1/2 cups Red Bell Pepper, chopped
• 1/2 cups Orange Bell Pepper, Chopped
• 1/2 cups Yellow Bell Pepper, Chopped
• 10 ounces, weight Sliced Baby Portabello Mushrooms
• 2 Tablespoons Olive Oil
• 1/4 cups Onion, Diced
• 4 whole Cloves Garlic, Chopped
• 2 cans (16 Oz. Size) Chopped Peeled Canned Tomatoes In Puree
• 1/2 teaspoons Thyme
• 1 whole Sprig Of Fresh Basil, Chopped
• 2 teaspoons Kosher Salt
• Pepper To Taste
• 1- 1/2 pound Fresh Mozzarella, Cut Into 1/2 Inch Cubes

1. Preheat the oven to 400 degrees (F).
2. Bring a pot of water to a boil and add pasta.
3. Cook according to package instructions for al dente and drain.
4. In a saute pan, heat 3 Tablespoons of olive oil and add peppers.
5. Saute for about 5 minutes and add the mushrooms.
6. Continue to cook for about 4 minutes until mushrooms are just cooked.
7. Turn off the heat and set aside.
8. In a separate sauce pan add 2 Tablespoons of olive oil and saute the onion and garlic for about 3 minutes.
9. Add the tomatoes, the herbs, salt and pepper and cook for 10 minutes.
10. Line a deep casserole dish with a thin layer of the sauce mixture (this will help prevent the pasta from sticking to the pan), add a layer of pasta, then a layer of the pepper mixture and then cheese.
11. Keep layering until all the sauce, pasta and peppers are in the casserole dish.
12. Top with remaining cheese.
13. Bake covered with foil for 25 minutes removing the foil for the last 5 minutes of baking or until lightly brown.

pasta, olive oil, red bell pepper, orange bell pepper, yellow bell pepper, mushrooms, olive oil, onion, garlic, tomatoes, thyme, fresh basil, kosher salt, pepper, mozzarella

Taken from tastykitchen.com/recipes/main-courses/baked-ziti-2/ (may not work)