Title: Baked ziti and vegetables
 Categories: Italian, Pasta, Vegetables
      Yield: 6 Servings
 
     16 oz Ziti or penne macaroni
      2 md Green peppers
      2 md Carrots
      2 md Celery stalks
      1 md Onion
      1 tb Salad oil
     28 oz Crushed Tomatoes
      3 c  Vegetable juice -- reg.or
           Hot
      1 tb Sugar
  1 1/2 ts Salt
    1/2 ts Oregano leaves
      8 oz Mozzarella,lowfat --
           Shredded
      2 tb 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 heat, heat to boiling. Remove saucepot from heat; stir in cooked
  ziti. Reserve 1 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.