Baked Ziti And Vegetables

Course : Pasta
Serves: 6
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16 ounces ziti or penne macaroni
2 medium green peppers
2 medium carrots
2 medium celery stalks
1 medium onion
1 tablespoons salad oil
28 ounces crushed tomatoes
3 cups vegetable juice -- reg.or hot
1 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon oregano leaves
8 ounces mozzarella -- lowfat, 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 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.

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