Baked ziti and vegetables

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.

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