Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Vegetables Low-Fat
Amount Measure Ingredient -- Preparation Method
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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.
