Mexican Vegetable Casserole

• 4 ounces ziti pasta, uncooked
• nonstick cooking spray
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 2 medium carrots, finely chopped
• 1 green pepper, chopped
• 1 medium zucchini, chopped
• 1 (16 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon oregano
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen corn, thawed
• 2 tablespoons green chilies, chopped
• 8 ounces fat-free ricotta cheese
• 4 ounces monterey jack cheese, shredded

1. Cook ziti according to package directions without salt; drain well.
2. Preheat oven to 375u0b0F.
3. Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
4. Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
5. Stir in beans, corn, and chilies. Cook for 5 minutes.
6. Remove from heat; add pasta and cheeses, tossing gently.
7. Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
8. Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.

pasta, nonstick cooking spray, onions, garlic, carrots, green pepper, zucchini, tomatoes, tomato sauce, oregano, black beans, frozen corn, green chilies, ricotta cheese, cheese

Taken from www.food.com/recipe/mexican-vegetable-casserole-258284 (may not work)