Yield: 6 Servings
Measure | 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 |
\N \N | Hot |
1 tablespoon | Sugar |
1½ teaspoon | Salt |
½ teaspoon | Oregano leaves |
8 ounces | Mozzarella,lowfat -- |
\N \N | Shredded |
2 tablespoons | Parmesan cheese -- grated |
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 :
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