Baked Ziti with Summer Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from the WW Momentum cookbook, page 131 Ingredients:
6 oz penne pasta |
2 tsp olive oil |
1 yellow squash, thinly sliced |
1 small zucchini, thinly sliced |
2 garlic cloves, minced |
16 oz marinara sauce |
2 cups ricotta cheese |
1 cup mozzarella cheese |
Directions:
1. Cook the penned according to package directions, drain.
2. Meanwhile, preheat over to 375F. Spray 8 square baking dish with nonstick spray.
3. Heat the oil in a large skillet over medium heat. Add the squash, zucchini, and garlic; cook, stirring, until softened, about 6 minutes. Stir in the cooked penne and the marinara sauce.
4. Transfer the mixture to the prepared baking dish and top evenly with the ricotta and mozzarella. Bake until heated through and bubbling, about 20 minutes.
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