Yield: 8 servings

• 12 ounces ziti pasta (about 41/2 cups)
• 1/3 cup grated Parmesan cheese
• 2 cups shredded reduced-fat mozzarella cheese
• Sauce
• 1 can (28 ounces) crushed tomatoes
• 2 cups diced peeled eggplant
• 2 cups sliced mushrooms
• 1 onion, chopped
• 1 1/2 teaspoons crushed fresh garlic clove
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1 jar (12 ounces) roasted red peppers, drained and coarsely chopped

1. To make the sauce, place all of the ingredients except for the roasted red peppers in a pot, and bring to a boil over medium heat. Reduce heat, cover, and simmer for 25 minutes, until vegetables are tender. Add the peppers, and simmer for 5 minutes. Remove the pot from the heat, and set 1 1/2 cups of sauce aside in a bowl.
2. Cook the ziti al dente according to package directions. Drain the pasta, and return it to the pot. Add the sauce (not the reserved portion) and the Parmesan, and toss to mix.
3. Lightly oil a baking pan, and spread the ziti mixture in the pan. Top first with the reserved sauce, and then with mozzarella.
4. Cover the pan with foil, and bake at 350º F for 25 minutes. Remove the foil, an dbake uncovered for 15 additional minutes, or until the cheese is bubbly and lightly browned. Serve hot.

Nutrition facts (per 1 2/8 cup serving): Calories 277, Carbohydrate 46 grams (g), Fiber 4 g, Protein 19 g, Total fat 1.2 g, Cholesterol 6 milligrams (mg) Sodium: 591 mg