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
prep time20 Min
cook time15 Min
Ingredients For baked ziti and summer veggies
uncooked ziti pasta
chopped yellow squash
part-skim mozzarella cheese
chopped fresh basil (can substitute dry)
chopped fresh oregano (can substitute dry)
crushed red pepper (i left this out because of my kids)
part-skim ricotta cheese
large egg, slightly beaten
How To Make baked ziti and summer veggies
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.
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