Baked Ziti and Summer Veggies

Kelli Thomas


Wondering what to do with all your summer veggies? This casserole dish is the ticket! Stumbled across this one on the internet. It was delicious. I used a little more pasta and cheese than what the recipe called for because I knew my kiddos would probably pick out the pasta.

Baked as is: 301 calories, 12.1 grams fat, 4.1 grams fiber, 32.8 gram carbs

pinch tips: How to Mince Garlic





20 Min


15 Min


4 oz
uncooked ziti pasta
1 Tbsp
olive oil
2 c
chopped yellow squash
1 c
chopped zucchini
1/2 c
chopped onion
2 clove
garlic, minced
1 c
part-skim mozzarella cheese
2 Tbsp
chopped fresh basil (can substitute dry)
2 tsp
chopped fresh oregano (can substitute dry)
3/4 tsp
1/8 tsp
crushed red pepper (i left this out because of my kids)
1/4 c
part-skim ricotta cheese
large egg, slightly beaten
cooking spray
2 c
chopped tomato

Directions Step-By-Step

Cook pasta according to package directions, drain when cooked. Preheat oven to 400.
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.
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.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Perfect Pastas
Other Tags: For Kids, Healthy