Serves 6 to 8
1 pound Ziti, Rigatoni or other medium pasta shape, uncooked
1 tbsp. olive oil or vegetable oil
1 8-oz. can tomato sauce
1 tbsp. dried mixed Italian herbs, or 2 tbsp. minced fresh oregano and 2 tbsp. minced fresh parsley
1/4 cup grated Romano cheese
1 16-oz. can crushed tomatoes, or two cups chopped fresh tomatoes
2 cloves garlic, minced
1 tsp. hot red pepper flakes (optional)
1 green bell pepper, ribs and seeds removed, chopped
1/2 cup chopped carrots
1 can chickpeas, rinsed and drained
6 green olives, sliced
1 cup shredded part-skim mozzarella cheese
Prepare pasta according to package directions, reducing cooking time by 1 to 2 minutes; drain.
Spray a 9 x 13 x 2-inch baking dish with vegetable cooking spray. Transfer pasta to baking dish and toss with the mixed herbs, tomato sauce and Romano cheese. Mix the garlic and hot red pepper flakes with the tomatoes and pour all over top of pasta. Layer the remaining ingredients, ending with the mozzarella. Bake at 400-o F for 15 minutes and serve.