Roasted Pepper-Mushroom Sauce
By HeatherS
Ingredients
- 1 jar (6 ounces) marinated artichoke hearts
- 2 cups small whole fresh mushrooms
- 2-1/2 cups PREGO Regular Spaghetti Sauce or PREGO Spaghetti Sauce with Onion and Garlic
- 1/3 cup thinly sliced roasted sweet red peppers
- 1/4 cup grated STELLA Romano or Parmesan Cheese (1 ounce)
- 6 cups dry bow tie noodles, cooked and drained (6 cups cooked)
- 1/4 cup chopped fresh parsley
- Fresh parsley leaves for garnish
Details
Servings 5
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
1. Drain artichokes, reserving 2 tablespoons of marinade. Cut each artichoke in half. In 10-inch skillet over medium heat, heat reserved 2 tablespoons marinade. Add artichokes and mushrooms. Cook 5 minutes or until mushrooms are tender, stirring occasionally.
2. Stir in spaghetti sauce and roasted peppers. Reduce heat to low. Cover; simmer 10 minutes, stirring occasionally. Stir in cheese.
3. Serve sauce over hot bow tie noodles. Sprinkle with parsley. Garnish with parsley leaves, if desired.
Makes 41/2 cups sauce or 8 side-dish servings
To Microwave: Drain artichokes, reserving 2 tablespoons of marinade. Cut each artichoke in half. In 2-quart microwave-safe casserole, combine reserved 2 tablespoons marinade, artichokes and mushrooms. Cover with lid; microwave on HIGH 6 minutes, stirring once during cooking. Stir in spaghetti sauce and roasted peppers. Cover; microwave on HIGH 5 minutes or until hot and bubbly. Stir in cheese. Continue as directed in step 3.
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