Ingredients

• 2 medium celery stalks
• 1 medium onion
• 1 tablespoon salad oil
• 28oz crushed tomatoes
• 3 cups vegetable juice, regular or hot
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• ½ teaspoon oregano leaves
• 8oz mozzarella cheese, shredded
• 2 tablespoons parmesan cheese grated

Directions

• Directions
• In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery and onion into ½ inch pieces.
• In nonstick skillet over medium high heat, in hot salad oil, cook vegetables till lightly browned. Stir in ¼ cup water, continue cooking over medium heat till vegetables are tender crisp.
• Preheat oven to 375F. 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 cup shredded mozzarella for topping.
• Into ziti mixture in saucepot, stir in parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4-quart casserole, sprinkle with reserved mozzarella cheese.
• Cover casserole and bake 30 minutes or till cheese melts and mixture is hot and bubbly.