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Baked Ziti Vegetariana

1 red bell pepper, chopped
1 green bell pepper, chopped
4 ounces fresh mushrooms, sliced
1/2 cup onion, chopped
2 teaspoons garlic, minced
2 tablespoons olive oil
14.5 oz can whole tomatoes, crushed, undrained
8 oz can tomato sauce
1/2 cup dry white wine
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
nonstick cooking spray
10 oz pkg chopped spinach, thawed, squeezed dry
8 ounces low fat ricotta cheese
2 eggs (or substitute), lightly beaten
8 ounces uncooked ziti pasta
1 cup mozzarella cheese, grated
1/2 cup Parmesan cheese, grated

Cook pasta per package directions.

In a medium saucepan, saute peppers, mushrooms, onion, and garlic
in hot oil until tender. Add the next 7 ingredients. Bring to a
boil and simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, spray a 11x9x2-inch baking dish with nonstick cooking

Combine spinach, ricotta, and egg, and set aside. Preheat oven to
375 degrees F. After ziti is cooked and drained, combine ziti with
sauce. Fold in ricotta mixture. Spoon half of mixture into baking
dish, top with 1/2 of the mozzarella cheese, spoon remaining half
of ziti into baking dish, and top with remaining mozzarella and
Parmesan cheese. Bake for 30 minutes.


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