With it being June Dairy Month and a "Meat-Free Monday", here's a delicious dish that celebrates both!
1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/8 tsp crushed red pepper flakes
8 oz uncooked ziti
1 cup (8 oz) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 oz) shredded part-skim mozzerella cheese
1/4 cup grated Parmesan cheese
In a large nonstick skillet, coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in diced tomatoes, crushed tomatoes, broth and red pepper flakes; bring to a boil. Reduce heat; simmer uncovered for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in vegetable mixture, ricotta, provolone and basil.
Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with mozzerella and Parmesan. Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted.