Kelli Thomas Recipe

Baked Ziti and Summer Veggies

By Kelli Thomas kelli1

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Kelli's Story

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


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
Other Tags: For Kids, Healthy