Baked Ziti and Vegetables

Ingredients: One 16-ounce package ziti or penne macaroni 2 medium-size green peppers 2 medium-size carrots 2 medium-size celery stalks 1 medium-size onion 1 tablespoon salad oil One 28-ounce can crushed tomatoes ¾ 32-ounce bottle spicy-hot vegetable juice or vegetable juice (3 cups) 1 tablespoon sugar 1½ teaspoons salt ½ teaspoon dried oregano leaves One 8-ounce package shredded reduced-fat mozzarella cheese (2 cups) 2 tablespoons grated Parmesan cheese 1. In saucepot, prepare ziti as label directs. 2. Meanwhile, cut green peppers, carrots, celery, and onion into ½-inch pieces. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables until lightly browned. Stir in ¼ cup water; continue cooking over medium heat until vegetables are tender-crisp. 3. Preheat oven to 375 degrees. 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. 4. Reserve 1 cup shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan and remaining mozzarella cheese. Spoon mixture into shallow 4-quart casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or until cheese melts and mixture is hot and bubbly. Preparation Time: 1 hour Serves: 6

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