Learn how to make Italian Skillet Stack, one of Rita's recipes to reduce stomach cancer risk.

Italian Skillet Stack


  • 4 ounces uncooked dry whole wheat spaghetti, broken into thirds
  • Nonstick cooking spray
  • 1 medium zucchini, cut into 8ths lengthwise, then cut into 2-inch pieces
  • 1 medium green bell pepper, thinly sliced
  • ½ (15.5-ounce) can navy beans, rinsed and drained
  • 12 Kalamata olives, pitted and chopped
  • 3 tablespoons chopped basil
  • 1 can diced tomatoes in sauce
  • 3 ounces shredded 2% mozzarella cheese
  • 2 tablespoons Parmesan cheese


  1. Cook pasta according to package directions, omitting salt or fat.
  2. While pasta cooks, place a large nonstick skillet over medium-high heat until hot. Coat with cooking spray. Add zucchini and peppers. Coat vegetables with cooking spray and cook for 7 minutes or until vegetables are tender crisp. Stir frequently.
  3. Remove from heat. Add beans, olives and basil. Cover and set aside.
  4. When pasta is cooked, drain well and toss with vegetable mixture in the skillet. Spread sauce evenly over vegetable-pasta mixture, using a spatula or back of a spoon. Sprinkle with mozzarella and Parmesan. Cover and place over medium heat 3-5 minutes or until cheeses melt. Do not stir.

Makes 4 servings.