Baked Ziti with Vegetables and Mushrooms

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups mushrooms chopped
• 8 ounce tomato sauce canned
• 14.5 ounce canned tomatoes undrained chopped canned
• 3 cups ziti hot tube-shaped cooked uncooked ()
• 1 teaspoon basil dried
• 4  garlic clove chopped
• 1 cup bell pepper green chopped
• 1 cup onion chopped
• 1 ounce parmesan fresh grated
• 1 cup part-skim ricotta 
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 0.5 pound pkt spinach 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and bell peppers, and saut 5 minutes.
4. Add mushrooms and garlic; saut 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
5. Cover and bake at 375 for 20 minutes. Uncover; sprinkle with Parmesan.
6. Bake an additional 5 minutes or until lightly browned.
7. Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight.
8. Let stand 30 minutes at room temperature, and bake as directed.