European Recipes:Italian recipes: Baked Ziti and Vegetables

* Exported from MasterCook II *

                         Baked Ziti and Vegetables

Recipe By     :
Serving Size : 8    Preparation Time :0:00
Categories    : Italian                          Pasta
                 Vegetables                       Low-Fat

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   16      ounces        macaroni -- ziti or penne
    2      medium        Green peppers
    2      medium        Carrots
    2      medium        Celery stalks
    1      medium        Onion
    1      teaspoon      Salad oil
   28      ounces        tomatoes, canned -- crushed
    3      cups          tomato juice -- or vegetable juice
    1      tablespoon    Sugar
    1 1/2 teaspoons     Salt
      1/2 teaspoon      Oregano
    6      ounces        mozzarella cheese, part skim milk -- shredded
    2      tablespoons   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 he
at, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve
3/4 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.