2fennel bulbsdiscard base and leafy stems and thinly slice
1largeonionfinely chopped
3clovesgarlicpressed
Salt and pepperto taste
128-oz. candiced tomatoesundrained
1/2cupParmesan cheesegrated
1 1/2cupsroasted red bell peppersjarred variety, packed in oil
Instructions
Cook pasta according to package directions. Drain and set aside.
In a skillet, heat oil over medium heat. Add fennel and onion and cook, stirring till fennel is soft, about 6 minutes. Add garlic, salt and pepper and cook for an additional minute. Add tomatoes and bring to a boil. Transfer to slow cooker. Add cooked ziti and stir to combine. Sprinkle Parmesan cheese over the top.
Cover and cook on low for 4 hours or high for 2 hours till hot and bubbly. Garnish with red roasted peppers.
Notes
Per Serving: 305 Calories; 5g Fat; 12g Protein; 55g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 365mg Sodium.Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.SERVING SUGGESTION: A big green salad and some garlic bread will do the trick!