*  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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