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Baked Ziti And Vegetables

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Vegetables Pasta
Low Fat Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
16 ounces Ziti or penne macaroni
2 medium Green peppers
2 medium Carrots
2 medium Celery stalks
1 medium Onion
1 tablespoon Salad oil
28 ounces Crushed Tomatoes
3 cups Vegetable juice --reg.or hot
1 tablespoon Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Oregano leaves
8 ounces Mozzarella --lowfat shredded
2 tablespoon Parmesan cheese --grated

In saucepot, prepare ziti as label directs. Meanwhile, cut green
peppers, carrots, celery, and onion into 1/2" 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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