Baked Ziti And Vegetables Recipe
Ingredients:
- 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
Directions:
- 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.