Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground hamburger |
| Or | |
| 1 pounds | Italian sausage |
| 2 tablespoons | Extra Virgin olive oil |
| 1 medium | Pepper green |
| 1 medium | Pepper red |
| 1 tablespoon | Garlic clove minced |
| 16 ounces | Tomato canned |
| ¼ cup | Wine table, red |
| 8 ounces | Tomato Sauce, canned |
| 3 mediums | Onions |
| 1 teaspoon | Basil |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ tablespoon | Oregano |
| ½ cup | Ricotta Chs skim milk |
| ¼ cup | Parmesan grated |
| ½ pounds | Spinach fresh |
| ½ cup | Frozen corn |
| 8 ounces | Ziti |
| ¼ pounds | Mushrooms fresh |
Coarsely chop the onion, red and green peppers. Clean stem and fine chop the spinach. Chop mushrooms. Cook ziti and drain. Heat 1 tbs of oil over medium heat saute the peppers about 5 minutes remove peppers with slotted spoon and set aside. Put in the rest of the oil and saute onions about 3 minutes. Add the hamburger or suasage and brown stirring to break up the meat. Add garlic and mushrooms and saute 2 more minutes. Drain the excess fat and grease. Break up the tomatoes with fork and add with the tomato sauce, wine, basil, salt, black pepper, and oregano. Bring to boil. Lower heat and cook uncovered about 20 minutes. Add spinach and corn cooking until spinach wilts.
Preheat oven 375 degrees. Coat 2½ quart casserole dish with oil spray. Combine ziti, tomato mixture, ricotta, and 2/3rds of peppers in large bowl then spoon into casserole dish. Sprinkle evenly with parmesan. Bake 25 minutes and garnish with rest of peppers after removal. Can substitute chopped brocolli for the fresh spinach, we like it better. (use a 10 oz frozen package to make faster) Source: The Vegetarian Times Magazine with meat added for flavor