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John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Italian	Italian, Pasta, Vegetables	6	Servings

INGREDIENTS

16	oz	Ziti or penne macaroni
2	md	Green peppers
2	md	Carrots
2	md	Celery stalks
1	md	Onion
1	tb	Salad oil
28	oz	Crushed Tomatoes
3	c	Vegetable juice — reg.or
		Hot
1	tb	Sugar
1 1/2	ts	Salt
1/2	ts	Oregano leaves
8	oz	Mozzarella,lowfat —
		Shredded
2	tb	Parmesan cheese — grated

INSTRUCTIONS

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.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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