Baked Ziti and Summer Veggies

By á-2240

Ingredients

• 4 ounces uncooked ziti
• 1 tbsp olive oil
• 2 cups chopped yellow squash
• 1 cup chopped zucchini
• 1/2 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
• 3/4 tsp salt, divided
• 1/8 tsp crushed red pepper
• 1/4 cup (2 ounces) part skim ricotta cheese
• 1 large egg, lightly beaten
• cooking spray

Details

Servings 4

Preparation

Step 1

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.