Veggie Lover's Baked Ziti |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Baked pasta dish featuring summer squash, spinach and mozzarella cheese in a tomato-Alfredo sauce. Ingredients:
nonstick cooking spray |
12 ounces dry ziti pasta, uncooked |
1 tablespoon vegetable oil |
3 medium yellow summer squash, cut into 1/4-inch slices |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry |
1 (26 ounce) can hunt's® chunky vegetable pasta sauce |
1 (10 ounce) container refrigerated alfredo sauce |
2 cups shredded part-skim mozzarella cheese, divided |
Directions:
1. Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions, omitting salt.
2. Heat oil in large skillet over medium-high heat while pasta is cooking. Add squash, salt and pepper. Cook 5 minutes or until squash is crisp-tender and starting to brown, stirring frequently. Add spinach; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in pasta sauce and Alfredo sauce; cook 1 minute or until hot, stirring occasionally.
3. Drain pasta. Add to sauce along with half of the cheese; mix lightly. Spoon into prepared dish; top with the remaining cheese.
4. Bake 10 minutes or until cheese is melted and mixture is hot.
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