Baked Ziti And Vegetables

Course : Italian
Serves: 8
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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

Preparation / Directions:

In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2" pieces. In nonstick sk illet 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 mixtur e in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozz arella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly.

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