Instructions: 1. In saucepot, prepare ziti as label directs.

2. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2-inch pieces. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables until lightly browned. Stir in 1/4 cup water; continue cooking over medium heat until vegetables are tender-crisp.

3. Preheat oven to 375 degrees 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.

4. Reserve 1 cup shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan and remaining mozzarella cheese. Spoon mixture into shallow 4-quart casserole; sprinkle with reserved mozzarella cheese.

Cover casserole and bake 30 minutes or until cheese melts and mixture is hot and bubbly.

Preparation Time: 1 hour
Serves: 6

NOTES : It looks like it might be a little wet and even though it doesnt say to drain the tomatoes, I think I would.

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