Baked Ziti with Vegetables

     Bake this as one large casserole or as individuel servings.

Makes 4 servings

• 2 tablespoons olive oil
• 1 medium-size sweet green pepper, cored, seeded and diced
• 1 mefium-size sweet red pepper, cored, seeded and diced
• 2 large onions, coarsely chopped
• 2 large cloves garlic, finely chopped
• ¼ pound mushrooms, chopped
• 1 can (16 ounces) whole tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• ¼ cup dry red wine
• 1 teaspoon leaf basil, crumbled
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon leaf oregano, crumbled
• ½ pound fresh spinach, cleaned and stemmed
• ½ cup frozen corn kernels
• 8 ounces ziti, cooked according to package directions
• 1 container (8 ounces) ricotta cheese
• ¼ cup Parmesan cheese

1. Heat 1 tablespoon oil in large skillet over medium heat ; add green and red pepper, sauté until barely tender, about 5 minutes and remove with slotted spoon, set aside.
2. Heat remaining oil in skillet, add onion, sauté until softened, 4 to 5 minutes ; add garlic and mushrooms and suté 2 minutes.
3. Break up tomatoes with fork and add with liquid to skillet along with tomato sauce, wine, basil, salt, pepper and oregano.
4. Bring to a boil, lower heat and simmer, uncovered, until slightly thickened, about 20 minutes ; add spinach and corn, cook, stirring, until the spinach wilts.
5. Preheat oven to 375F ; coat inside of one 2½-quart casserole dish or inside four 2½-cup casserole dishes with nonstick vegetable-oil cooking spray.
6. Combine ziti, tomato mixture, ricotta, two-thirds of pepper in large bowl ; spoon zit mixture into prepared casserole(s) and sprinkle with Parmesan.
7. Bake in oven for 25 minutes for large casserole or 20 minutes for small casseroles ; garnish with remaining peppers.

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