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Tuscan Vegetable Baked Ziti

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Tuscan Vegetable Baked Ziti recipe
photo by:
kraft
The smartest thing you can do with this low-cal, low-fat meal is eat 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, about 1-1/3 cups each
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What You Need

1
pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
3
cups ziti pasta, cooked, drained
2
large red peppers, cut into thin strips
2
 zucchini, halved, thinly sliced
1/2
lb. mushrooms, thinly sliced
1
jar (24 oz.) chunky spaghetti sauce
1
tsp. dried oregano leaves

Make It

HEAT oven to 375ºF.

RESERVE 3/4 cup cheese; combine remaining ingredients.

SPOON 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 rotting prior to use.
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