16 oz Ziti or penne macaroni
2 md Green peppers
2 md Carrots
2 md Celery stalks
1 md Onion
1 tb Salad oil
28 oz Crushed Tomatoes
3 c  Vegetable juice -- reg.or
Hot
1 tb Sugar
1 1/2 ts Salt
1/2 ts Oregano leaves
8 oz Mozzarella,lowfat --
Shredded
2 tb Parmesan cheese -- grated

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.