Baked Ziti w/Vegetables
Source of Recipe
Chef Kevin
List of Ingredients
16 oz macaroni -- ziti or penne
2 medium green peppers
2 medium carrots
2 medium celery stalks
1 medium onion
1 tsp salad oil
28 oz tomatoes, canned -- crushed 3 cups tomato juice -- or vegetable juice
1 Tbl sugar
1 ½ tsp salt
½ tsp oregano
6 oz Mozzarella cheese, part skim milk -- shredded
2 Tbl Parmesan cheese -- grated
Recipe
In saucepot, prepare ziti as label directs.
Meanwhile, cut green peppers, carrots, celery, and onion into 1/2" pieces.
In nonstick skillet over medium high heat, in hot salad oil, cook vegetables until lightly browned.
Stir in ¼ cup water and continue cooking over medium heat until 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 ¾ cup shredded Mozzarella for topping.
Into ziti mixture in saucepot, stir Parmesan cheese and remaining Mozzarella.
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.
SERVES 8
|
Â
Â
Â
|
member logon
