Baked Ziti and Summer Veggies |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Add pops of color to baked ziti with summer veggies like squash, zucchini, and tomato. Ingredients:
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 |
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; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon 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.
|
|