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Heather Moore

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Baked Ziti

Four different cheeses make this a very filling Meat-Free Monday choice!

1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 can (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/4 tsp crushed red pepper flakes
8 oz uncooked ziti pasta
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 mozzarella cheese
1/4 cup grated Parmesan cheese

In a large skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender.  Sit in diced tomatoes, crushed tomatoes, broth and pepper flakes.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes.

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 mozzarella and Parmesan.  Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted.

Image: Wikimedia Commons


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02/10/2014 10:29AM
Baked Ziti
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