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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a cook

posted:4/3/2003

I really enjoyed this recipe it was very easy to make. It tastes even better the next day.

Coridanielle

posted:3/18/2003

this recipe was so easy and delicious that I would make it once a week, and it's just as good the next day for leftovers.

a cook

posted:3/16/2003

I loved this recipe. It's only 7 points per serving for Weight Watchers. It's very easy to prepare. Next time I think I'll add more veggies to it.

a cook

posted:3/6/2003

Quick, easy to make, delicious meal! I divided the recipe into 2 casserole dishes, saving one for another night's quick-heat meal. Everyone in the family loved it! Just the thing for those hectic nights!

a cook