| 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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