*  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.
 
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