| Baked Ziti And Vegetables
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 of crushed tomatoes
3 cups of vegetable juice, reg. or hot
1 tablespoon of sugar
1-1/2 teaspoons of salt
1/2 teaspoon of oregano leaves
8 ounces of Mozzarella, low-fat, shredded
2 tablespoons Parmesan cheese, grated |
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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 until lightly browned. Stir in 1/4C. water; continue cooking over med. heat until the vegetables are tender crisp. Preheat oven to 375ºF. 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 until cheese melts and mixture is hot and bubbly. Servings: 6 |
