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

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.