Baked ziti with vegetables

Baked ziti with vegetables
SERVES 2

2/3 cup uncooked ziti (about 2 ounces)
1 can (14 ounces) low-sodium tomatoes, drained (reserve 1/2 cup of
the juice)
1/2 cup sliced carrots
1 cup chopped broccoli
1/2 cup diced green bell pepper
1/4 cup sliced mushrooms
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 cup reduced-fat mozzarella cheese
1/2 cup Parmesan cheese

Preheat the oven to 375 F. Lightly coat a baking dish with cooking
spray.

Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or
according to the package directions. Drain the pasta thoroughly.

In a nonstick frying pan over medium heat, add the reserved juice
from the canned tomatoes. Stir in the carrots, broccoli and green
pepper. Saute the vegetables until tender, about 5 minutes. Add the
mushrooms and garlic and cook for another 5 minutes.

Add the tomatoes, basil, oregano and black pepper to the vegetable
mixture. Cook over low heat for 3 to 5 minutes.

Transfer the cooked vegetables to a large bowl. Add the cooked pasta
and mozzarella cheese. Toss gently to mix. Spoon the mixture into the
prepared baking dish. Sprinkle with the Parmesan cheese. Cover with
aluminum foil and bake until the mixture is hot and bubbly, about 30
minutes. Remove the aluminum foil after 15 minutes.

Divide the pasta among warmed individual bowls. Serve immediately.

Nutritional Analysis(per serving)Calories 360 Cholesterol 35 mg
Protein 23 g Sodium 613 mg
Carbohydrate 45 g Fiber 9 g
Total fat 11 g