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Nutritional Analysis Per Serving · Calories: 470 · Calories From Fat: · Carbohydrates: · Fat: 8 g   Monounsaturated Fat: N/A Polyunsaturated Fat: N/A · Sodium: 1560 mg . · Cholesterol: 15 mg · Protein: More Information from women.com · Good Housekeeping Recipes · Recipe Finder · Wine Navigator

Baked Ziti and Vegetables 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 3/4 32-ounce bottle spicy-hot vegetable juice or vegetable juice (3 cups) 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 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 1/2-inch pieces. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables until lightly browned. Stir in 1/4 cup water; continue cooking over medium heat until vegetables are tender-crisp. 3. Preheat oven to 375 degrees 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. 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 Search Again All Appetizer Beverage Bread Breakfast Dessert Main Dish Meat Miscellaneous Pasta Poultry Salad Sandwich Seafood Side Dish Soup Vegetable Vegetarian Search by either ingredient or type of recipe.

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