Ingredients
5 Tbsp.
Extra virgin olive oil, divided
5 Tbsp.
1 whole
Sweet onion, peeled and cubed
1 whole
1 clove(s)
Garlic, peeled and minced
1 clove(s)
1 pkg(s)
Carando Mozzarella Rustica meatballs
1 pkg(s)
1 whole
Red bell pepper, seeded and cubed
1 whole
1 whole
Green bell pepper, seeded and cubed
1 whole
1 cup(s)
White wine
1 cup(s)
2 cup(s)
Tomato sauce
2 cup(s)
1 Tbsp.
Oregano
1 Tbsp.
1 whole
Small package white mushrooms, cut in half
1 whole
5
Pieces dry porcini mushrooms
5
2 cups
Mozzarella, shredded
2 cups
Directions
Preheat oven to 375°F. In a sauté pan, add 3 tablespoons of extra virgin olive oil, onions, and garlic over medium-high heat. Sauté until golden, approximately 10 minutes.
Add 2 tablespoons of extra virgin olive oil and the remaining ingredients except the cheese, stirring lightly. Bring to a simmer, approximately 3-5 minutes.
Transfer to a pre-greased 9"x13" glass baking dish. Cover with 1 ½ cups of cheese.
Place in oven and cook until the meatballs are cooked through, approximately 45 minutes to 1 hour.
Take out, cover with remaining ½ cup of cheese, and serve immediately. Buon appetito!
Life is Delicious. Savor It.
