Bowtie Pasta with Mushroom Sauce
Easy
This recipe reflects all that is great about the local products of the region of Campania, particularly Naples, where sweet peppers as big as melons grow in the rich volcanic soil around Mt. Vesuvius. Add eggplant, another local, rich crop, artisan mozzarella cheese, fragrant basil, and plum tomatoes and you have a history of Neapolitan food in this delicious sweet pepper stuffed casserole.
Serves 8
This recipe was featured on Season 22 - Episode 2211.
Comments
Elizabeth
This recipe is fabulous the only thing I changed was the amount of bread. I used much less amount and it was italian seasoned croutons. My day was the first born in the US and he loved to cook and he cooked all our dinners and they were always delicious. He would have loved this. He has such an accent everyone thought he was born in Italy. Thank you so much Mrs. Esposito
E.J Critelli
Harvey Dprsey
great recipe but to make it more healthy and even better tasting, slice the eggplant with about 1/4 inch thickness, brush on olive oil and grill until soft. Let the eggplant slices cool and then cube. Same for the bread, slice bread into about 1/2 inch thickness, then brush with olive oil and grill until crisp. Let the bread slices cool and then cube.