• 1 lb. elbow macaroni
• 1 Tbs. Italian herb seasoning
• 2 cloves garlic, crushed
• 1/2 tsp. crushed red pepper
• 1 cup tomato sauce
• 1/4 cup grated Parmesan cheese
• 1-3/4 cups canned stewed tomatoes
• 1/4 cup onions, diced
• 1/2 cup zucchini, chopped
• 1/4 cup red or green bell pepper, seeded and chopped
• 1 cup shredded mozzarella cheese

Preheat oven to 400°F. Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Transfer to a 9x13 inch baking dish that has been sprayed with cooking spray. Stir in Italian seasoning and next 4 ingredients. Pour tomatoes over top and layer with vegetables. Sprinkle with cheese and bake 25-30 minutes.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 454, fat 5.0g, 10% calories from fat, cholesterol 9mg, protein 19.0g, carbohydrates 82.7g, fiber 4.1g, sugar 5.7g, sodium 389mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 5.1, Lean meat: 0.7, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Zinfandel, or Chianti.