Best Ziti With Mushrooms Pancetta Peas Recipes

PENNE WITH PANCETTA AND MUSHROOMS

Penne with Pancetta and Mushrooms image

I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.

Provided by jojobeanzsis

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (12 ounce) package penne pasta
1 (3 ounce) package pancetta bacon, diced
2 tablespoons butter
1 (10 ounce) package sliced mushrooms
1 tablespoon minced garlic
½ cup heavy cream
¼ teaspoon Italian seasoning
¼ cup grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g

BAKED ZITI WITH VEGETABLES AND MUSHROOMS

Baked Ziti With Vegetables and Mushrooms image

Make and share this Baked Ziti With Vegetables and Mushrooms recipe from Food.com.

Provided by fallenrunner

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 cup onion (chopped)
1 cup green bell pepper (chopped)
1 cup red bell pepper (chopped)
1 1/2 cups cremini mushrooms (chopped) or 1 1/2 cups button mushrooms (chopped)
4 garlic cloves, chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can stewed tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
7 cups spinach (about 1/2 pound)
2 1/4 cups ziti pasta
cooking spray
1 cup part-skim ricotta cheese
1/4 cup parmesan cheese (grated)

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.

Nutrition Facts : Calories 233.9, Fat 5.9, SaturatedFat 2.4, Cholesterol 12.3, Sodium 528.9, Carbohydrate 35.7, Fiber 3.8, Sugar 6.8, Protein 11.2