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Ingredients:
1 lb. Turri's Precooked, Frozen Mostaccioli
2 medium-size green peppers
2 medium-size carrots
2 medium-size celery stalks
1 medium-size onion
1 tbsp. salad oil
1 28 oz. can crushed tomatoes
3 cups tomato juice
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. dried oregano leaves
8 oz. shredded mozzarella cheese
2 tbsp. grated parmesan cheese
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Preparation:
- Prepare pasta according to directions.
- Cut green peppers, carrots, celery, and onion into 1/2-inch pieces.
- In 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables until lightly browned.
- Stir in 1/4 cup water, continue cooking medium heat until vegetables are tender-crisp.
- Preheat oven to 375 degrees F.
- In saucepot, add cooked vegetables; stir in crushed tomatoes, tomato juice, sugar, salt, and oregano; and over high heat, heat to boiling.
- Remove saucepot from heat; stir in mostaccoili.
- Reserve 1 cup shredded mozzarella for topping. Into mostaccoili mixture in saucepot, stir parmesan and remaining mozzarella cheese.
- Spoon mixture into shallow 4-quart casserole; sprinkle with reserved mozzarella cheese.
- Cover casserole and bake 30 minutes or until cheese melts and mixture is hot and bubbly.
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