Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        ziti or penne macaroni
   2      medium        green peppers
   2      medium        carrots
   2      medium        celery stalks
   1      medium        onion
   1      tablespoon    salad oil
  28      ounces        crushed tomatoes
   3      cups          vegetable juice -- reg.or hot
   1      tablespoon    sugar
   1 1/2  teaspoons     salt
     1/2  teaspoon      oregano leaves
   8      ounces        mozzarella -- lowfat, shredded
   2      tablespoons   parmesan cheese -- grated

Preparation:

In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2" pieces. In nonstick skillet over med. high heat, in hot salad oil, cook vegetables til lightly browned. Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender crisp. Preheat oven to 375 F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve 1 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly.