Tuscan Vegetable Baked Ziti

photo by:kraft

The smartest thing you can do with this low-cal, low-fat meal is enjoy it with the people you love. This better-for-you ziti is still filled with cheesy goodness.

time

prep:

15 min

total:

40 min

servings

total:

6 servings

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What You Need

pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided

cups ziti pasta, cooked

large red peppers, cut into thin strips

zucchini, halved lengthwise, then thinly sliced crosswise

1/2

lb. mushrooms, thinly sliced

jar (24 oz.) chunky spaghetti sauce

tsp. dried oregano leaves

Make It

HEAT oven to 375ºF.

RESERVE 3/4 cup cheese; combine remaining cheese with all remaining ingredients.

SPOON pasta mixture into 13x9-inch baking dish; sprinkle with reserved cheese.

BAKE 20 to 25 min. or until heated through.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute

Substitute mostaccioli for the ziti pasta, and 1 sliced yellow squash for the red peppers or mushrooms.

Safe Produce Tips

When purchasing produce, the produce should feel cold to the touch and have a bright color. Refrigerate raw vegetables for best quality and to prevent spoilage prior to use.

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rmcclimond

posted:9/2/2009

FABULOUS! SUPERB!! PHENOMINAL!!! My husband HATES vegetables, but he LOVED this dish. Even my pickiest little one who doesn't usually eat red sauce ate her entire plate of food.

a cook

posted:8/23/2009

LOVED this! It was a huge hit with everyone. I used spicy sauce because i thought it would have been a bit bland otherwise. I used green and yellow peppers instead of the red pepper. Delicious!

a cook

posted:8/16/2009

I added yellow squash, cucumber, onion, green bell pepper, and garlic and left out the mushroom. It wasn't a favorite for me, but my husband really enjoyed it. It's an easy way to incorporate lots of veggies for a weeknight dinner. Also a great reheat!

dedrabailey

posted:8/7/2009

This was excellent. I used basil instead of oregano and added Italian seasoning and salt. I also added about 1/2 cup of cheddar cheese. My boyfriends kept going back for 2nds and 3rds!

mmbeck01

posted:7/15/2009

My husband and I loved it. I did change the recipe though. I added a few splashes of italian dressing to the bottom of the pan instead of spray. I didn't use mushrooms, but 1 can of great northern beans. I would recommend covering it with foil and not precooking the noodles. They really soak up the sauce this way.

clumsypoot

posted:4/30/2009

very tasty and healthy! my husband and i had 3 meals out of it! great dish to make if you want to cut out some of the meat in your diet. the mushrooms make it hearty, so you really don't miss it!

a cook

posted:4/8/2008

Simple and tastes great!

Vida M.

posted:3/18/2007

It really was a tasty way to eat your veggies! My kids liked it, too!

mich723

posted:8/30/2006

Really quick and easy, added a little bit of italian seasoning and some parmesan cheese for extra flavor...great leftover too!

lemonbird_02

posted:7/3/2006

Very easy to make, but next time I will add spices--a little bland for my taste.