Gillian’s Ziti Casserole

Name: Gillian’s Ziti Casserole
Yield: 4 servings
Ingredients: 5–6 large fresh shiitake mushrooms (or substitute 12 common white mushrooms); 1 TB. olive oil; 1 lb. ziti; 1 (15-oz.) container ricotta cheese (or nonfat ricotta); 1 cup oil-packed sun-dried tomatoes, drained and cut up; 1 cup black olives, cut in half; 11/2 cups shredded mozzarella cheese; 1 TB. chopped fresh basil, or 1 tsp. dried; 3–4 TB. freshly grated Parmesan cheese

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

This recipe was created by our daughter and goes over in a big way at parties. Serve it with a green salad and Italian bread.

Difficulty: Easy

Ingredients

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5–6 large fresh shiitake mushrooms (or substitute 12 common white mushrooms)
1 TB. olive oil
1 lb. ziti
1 (15-oz.) container ricotta cheese (or nonfat ricotta)
1 cup oil-packed sun-dried tomatoes, drained and cut up
1 cup black olives, cut in half
11/2 cups shredded mozzarella cheese
1 TB. chopped fresh basil, or 1 tsp. dried
3–4 TB. freshly grated Parmesan cheese

Instructions

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Preheat the oven to 350°F.

Rinse and dry the mushrooms and cut them into bite-size pieces.

Discard the tough inedible stems.

Heat the olive oil in a small pan.

Add the mushrooms and cook over moderate heat 3–.

Set the mushrooms aside.

Cook the ziti until it is al dente.

Drain the ziti.

Combine the ziti with the ricotta cheese, mushrooms, sun-dried tomatoes, olives, 1/2 cup of the mozzarella cheese, and the basil.

Mix ingredients well.

Place the mixture in a deep casserole dish.

Top with the remaining mozzarella cheese and sprinkle with the Parmesan cheese.

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