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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
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,

Printed from tasteofhome.com Sep 5, 2008

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Four-Cheese Baked Ziti cont.

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.

Yield: 8 servings.