Baked Ziti with Garden Vegetables

(Makes 4 – 1 1/2 Cup Servings)
2 Tablespoons + 2 teaspoons olive oil
2 cloves fresh garlic
1 – 16 ounce Italian tomato sauce
1 – 8 ounce can tomato sauce (no salt added)
1 Tablespoon fresh basil (cut into thin slices)
2 Tablespoons + 2 teaspoons olive oil
1 cup cherry tomatoes
1/2 cup red bell pepper
1 cup grated mozzarella cheese
2 1/2 cups uncooked Ziti pasta (1 1/2 cup pasta and 1 1/4 cups whole-wheat pasta)

Directions:
1. Cook the pasta according to the package directions, then drain in a colander.
2. In a medium sized frying pan heat 2 teaspoons of olive oil on medium high heat.
3. Squeeze the garlic cloves through the garlic press and into the frying pan, then cook until the edges of the garlic are light brown, (about 2 – 3 minutes)
4. Add the tomato sauce and fresh basil, continue to simmer, stirring occasionally, until ready to use.
5. Cut the cherry tomatoes in half, and julienne the red bell pepper.
6. Heat 1 Tablespoon of olive oil in a medium sized frying pan.
7. Add the cherry tomatoes and red bell pepper to the frying pan, and cook on medium high heat until softened, (about 3 – 4 minutes).
8. In a 8″ X 8″ baking pan, put a spoonful of the sauce, then 2 1/2 cups of cooked pasta, half of the veggies, and cheese. Continue layering in the same manner, and end with a top layer of cheese. Bake in a preheated 350 degree oven for about 30 minutes. You did it! Yum!