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Main dishes

Tuscan Vegetable Baked Ziti

Tuscan Vegetable Baked Ziti recipe
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.
15 min
40 min
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
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 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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