Baked ziti and vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Ziti or penne macaroni |
| 2 | mediums | Green peppers |
| 2 | mediums | Carrots |
| 2 | mediums | Celery stalks |
| 1 | medium | Onion |
| 1 | tablespoon | Salad oil |
| 28 | ounces | Crushed Tomatoes |
| 3 | cups | Vegetable juice -- reg.or |
| Hot | ||
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Oregano leaves |
| 8 | ounces | Mozzarella,lowfat -- |
| Shredded | ||
| 2 | tablespoons | Parmesan cheese -- grated |
Directions
In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into ½" pieces. In nonstick skillet over med.
high heat, in hot salad oil, cook vegetables til lightly browned. Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender crisp. Preheat oven to 375 F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve 1 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly.
Recipe By :
File