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16 x ca. 30 g | Ziti or penne macaroni |
2 mittel | green peppers |
2 mittel | carrots |
2 mittel | Celery stalks |
1 mittel | onion |
1 Esslöffel | salad oil |
28 x ca. 30 g | tomatoes crushed |
3 Tasse | Vegetable juice -- reg.or |
| Hot |
1 Esslöffel | sugar |
1 1/2 Teelöffel | salt |
1/2 Teelöffel | Oregano leaves |
8 x ca. 30 g | Mozzarella, lowfat -- Shredded |
2 Esslöffel | parmesan 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 1/4 °C. 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.
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