As easy as it is filling and delicious, this Italian meal appeals to everyone—and no one will even miss the meat. Serve it with salad and hot French bread, and watch it disappear.
—VICKY PALMER ALBUQUERQUE, NM
PREP: 20 MIN. • BAKE: 65 MIN. • MAKES: 8 SERVINGS
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cans (28 ounces each) Italian crushed tomatoes
1 1/2 cups water
1/2 cup dry red wine or reduced-sodium chicken broth
1 tablespoon sugar
1 teaspoon dried basil
1 package (16 ounces) ziti or small tube pasta
8 slices provolone cheese
1. Preheat oven to 350°. In a 6-qt. stockpot, heat oil over medium-high heat. Add the onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, water, wine, sugar and basil. Bring to a boil; remove from heat. Stir in ziti.
2. Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, covered, 1 hour. Top with cheese. Bake, uncovered, 4-6 minutes longer or until ziti is tender and cheese is melted.