Four-Cheese Baked Ziti 1 cup diced onion 1/2 cup diced green pepper 1/2 cup shredded carrots 2 garlic cloves, minced 2 cans (14-1/2 ounces each) Italian diced tomatoes 1 can (15 ounces) crushed tomatoes 1 cup vegetable broth 1/8 teaspoon crushed red pepper flakes 8 ounces uncooked ziti or small tube pasta 1 cup (8 ounces) part-skim ricotta cheese 1/2 cup shredded provolone cheese 1/4 cup loosely packed basil leaves, thinly sliced 1 cup (4 ounces) shredded part-skim mozzarella cheese Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Four-Cheese Baked Ziti cont. 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 the diced tomatoes, crushed tomatoes, broth and 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 the vegetable mixture, ricotta, provolone and basil. Transfer to a 13-in. x 9-in. 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Four-Cheese Baked Ziti Yield: 8 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008