Baked Ziti with Summer Vegetables

From Southern Living May 2017

Baked Ziti with Summer Vegetables
Baked Ziti with Summer Vegetables

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

Ingredients

  • 1

    lb uncooked ziti pasta

  • 2 1/2

    lb yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons

  • 2

    pt red grape tomatoes

  • 2

    garlic cloves, minced

  • 3

    Tbsp extra-virgin olive oil, divided

  • 2

    tsp kosher salt, divided

  • 1

    tsp black pepper, divided

  • 2

    cups ricotta cheese

  • 2

    oz Romano cheese, grated (about 1/2 cup)

  • 1/3

    cup chopped fresh basil

  • 1

    tsp white wine vinegar

  • 1

    (12-oz) jar marinara sauce

  • 6

    oz mozzarella cheese, shredded (about 1 1/2 cups)

  • Fresh basil leaves

Directions

Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes. While pasta cooks, preheat broiler with oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper on an aluminum foil-lined rimmed baking sheet. Spread in a single layer; broil until charred and tender, about 10 minutes. Preheat oven to 350. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Combine pasta, cooking vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture. Top evenly with mozzarella. Bake at 350 until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.

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