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Oct 3, 2013

Baked Ziti with Summer Veggies

Baked Ziti and Summer Veggies

I have a newfound love for zucchini, squash, and various summer veggies.
Summer is on its way out over here, but I wanted to share this recipe with you.
It is really tasty and all the flavors come together well.


·        4 ounces uncooked ziti
·        1 tablespoon 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 (4 ounces) shredded part-skim mozzarella cheese, divided
·        2 tablespoons chopped fresh basil
·        2 teaspoons chopped fresh oregano
·        3/4 teaspoon salt, divided
·        1/8 teaspoon crushed red pepper
·        1/4 cup (2 ounces) part-skim ricotta cheese
·        1 large egg, lightly beaten
·        Cooking spray


Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400 degrees F.
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.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8 inch square glass or baking dish coated with cooking spray. 
Sprinkle with remaining mozzarella.

Bake at 400 degrees F for 15 minutes.

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