• 3 large yellow bell peppers
• 1 large onion
• 3 cloves garlic
• 3 Tbs. olive oil
• 1-1/2 cups heavy cream
• 1-1/2 lbs. button mushrooms
• 2 medium red bell peppers
• 2 medium orange bell peppers
• 1 lb. ziti
• 8 scallions, green part only
• 2 cups freshly grated Parmesan cheese
• 2 lbs. ground bison
• 1 medium onion, finely sliced
• 1 cup dry breadcrumbs
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 tsp. dried basil
• 1 tsp. Worcestershire sauce

Created by: Chef Forrest D. Waldo, II C.E.C.

Chop yellow bell peppers and onion and mince garlic. In a 3 to 4 quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tsp. oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)

Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4 inch wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.

Preheat oven to 375°F. Fill a 6 to 7 quart pot three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1-1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a large lasagna pan, add Bison meatballs and sprinkle with remaining Parmesan.

Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

Bison Meatbaall Recipe

Pre-heat oven to 350°F.

In a large bowl, add ground bison, finely sliced onion, breadcrumbs, salt, pepper, basil and Worcestershire sauce. Mix well with your hands.

Form into walnut sized balls and place on oiled cookie tray, careful not to overcrowd and let the meatballs touch.

Bake in oven 15 minutes or until done.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 713, fat 31.6g, 40% calories from fat, cholesterol 113mg, protein 36.2g, carbohydrates 70.7g, fiber 5.4g, sugar 7.6g, sodium 435mg, diet points 16.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 2.4, Fruit: 0.0, Bread: 3.8, Lean meat: 3.4, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 0.0

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