Baked Ziti and Summer Veggies
tomato, squash, mozzarella cheese, zucchini, ricotta cheese, onion, egg, garlic, basil, oregano
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 for Baked Ziti and Summer Veggies Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: about 1 1/2 cups)
Tags
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