Ingredients
1 cup chopped onion1/2 cup chopped green pepper1/2 cup shredded carrots2 garlic cloves, minced2 cans (14-1/2 ounces each) Italian diced tomatoes1 can (15 ounces) crushed tomatoes1 cup vegetable broth1/8 teaspoon crushed red pepper flakes8 ounces uncooked ziti or small tube pasta1 cup (8 ounces) part-skim ricotta cheese1/2 cup shredded provolone cheese1/4 cup loosely packed basil leaves, thinly sliced1 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese
Preparation
In a large nonstick skillet coated with cooking spray, cook the onion, green pepper and carrots until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil.
Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted.
