2 1/2 lb. plum tomatoes, finely chopped
2 green peppers, finely chopped
2 large onions, sliced into thin strips
4 large garlic cloves, minced
2/3 c. olive oil
1 tsp. salt
1 tsp. ground pepper
1/2 c. grated Parmesan cheese
1 (16 oz.) pkg. Ronzoni thin spaghetti (uncooked)

Mix tomatoes, peppers, onions, garlic, oil, salt and pepper in 13 x 9-inch baking pan.

Bake at 400°F for 30 minutes or until vegetables are very tender. Cook pasta as directed on package; drain. Toss pasta and cheese with hot vegetable sauce.

Makes 12 servings.