Four-Cheese Baked Ziti

• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup shredded carrots
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) Italian diced tomatoes
• 1 can (15 ounces) crushed tomatoes
• 1 cup vegetable broth
• 1/8 teaspoon crushed red pepper flakes
• 8 ounces uncooked ziti or small tube pasta
• 1 cup (8 ounces) part-skim ricotta cheese
• 1/2 cup shredded provolone cheese
• 1/4 cup loosely packed basil leaves, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. In a
2. 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.
3. Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil.
4. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at 425u0b0 for 10-15 minutes or until heated through and cheese is melted.

onion, green pepper, carrots, garlic, italian diced tomatoes, tomatoes, vegetable broth, red pepper, pasta, ricotta cheese, provolone cheese, basil, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/four-cheese-baked-ziti/ (may not work)