Baked Ziti and Summer Veggies

Baked Ziti and Summer Veggies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    ounces uncooked ziti

  • 1

    tbsp olive oil

  • 2

    cups chopped yellow squash

  • 1

    cup chopped zucchini

  • ½

    cup chopped onion

  • 2

    cups chopped tomato

  • 2

    garlic cloves, minced

  • 1

    cup (4ounces) shredded part-skim mozzarella cheese, divided

  • 2

    tbsp chopped fresh basil

  • 2

    tsp chopped fresh oregano

  • ¾

    tsp salt, divided

  • tsp crushed red pepper

  • ¼

    cup (2 ounces) part skim ricotta cheese

  • 1

    large egg, lightly beaten

  • cooking spray

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Preheat oven to 400 3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt, and pepper. 4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400 for 15 minutes or until bubbly and browned.


Nutrition

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