Baked Ziti with Vegetables

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Baked Ziti with Vegetables

 

2/3 cup uncooked ziti

1 14 ounce can low-sodium tomatoes, drained (reserve 1/2 cup of the juice)

1/2 cup sliced carrots

1 cup chopped broccoli

1/2 cup diced green bell pepper

1/4 cup sliced mushrooms

2 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 cup reduced-fat mozzarella cheese

1/2 cup Parmesan cheese

 

Preheat the oven to 375 degrees. Lightly coat a baking dish with cooking

spray.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and

cook until al dente (tender), 10 to 12 minutes, or according to the package

directions. Drain the pasta thoroughly.

In a nonstick frying pan over medium heat, add the reserved juice from the

canned tomatoes. Stir in the carrots, broccoli and green pepper. Saute the

vegetables until tender, about 5 minutes. Add the mushrooms and garlic and

cook for another 5 minutes.

Add the tomatoes, basil, oregano and black pepper to the vegetable mixture.

Cook over low heat for 3 to 5 minutes.

Transfer the cooked vegetables to a large bowl. Add the cooked pasta and

mozzarella cheese. Toss gently to mix. Spoon the mixture into the prepared

baking dish. Sprinkle with the Parmesan cheese. Cover with aluminum foil and

bake until the mixture is hot and bubbly, about 30 minutes. Remove the

aluminum foil after 15 minutes.

Divide the pasta among warmed individual bowls. Serve immediately. Yields 2

servings.