Real Recipes From Real Home Cooks ®

baked ziti and summer veggies

(2 ratings)
Blue Ribbon Recipe by
Kelli Thomas
Omaha, NE

Wondering what to do with all your summer veggies? This casserole dish is the ticket! It was delicious.

Blue Ribbon Recipe

Full of fresh summer flavors this baked ziti and summer veggies is a wonderful summertime casserole. Yellow squash, zucchini, onions, and garlic are mixed with pasta. A cheesy mozzarella cheese and ricotta mixture filled with oregano and basil bind the casserole. This veggie-packed ziti can be a light summer dinner. Or, serve with grilled chicken for a side dish.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For baked ziti and summer veggies

  • 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
  • 2 c
    chopped tomato
  • 1 c
    part-skim mozzarella cheese, divided
  • 2 Tbsp
    chopped fresh basil (can sub dried)
  • 2 tsp
    chopped fresh oregano (can sub dried)
  • 3/4 tsp
    salt, divided
  • 1/2 tsp
    black pepper
  • 1/8 tsp
    crushed red pepper (i left this out because of my kids)
  • 1/2 c
    part-skim ricotta cheese
  • 1 lg
    egg, slightly beaten

How To Make baked ziti and summer veggies

  • Cook the pasta according to package directions.
    1
    Cook the pasta according to package directions. Drain when cooked. Preheat the oven to 400 degrees F.
  • Add squash, zucchini, and onion to a skillet and saute 5 minutes.
    2
    Heat a large skillet over medium-high heat. Add oil to the pan. Add squash, zucchini, and onion; saute 5 minutes.
  • Add tomato and garlic. Saute for 3 minutes.
    3
    Add tomato and garlic. Saute for 3 minutes.
  • Stir in 1/2 c mozzarella, 1/2 tsp salt, and pepper.
    4
    Remove from heat. Stir in 1/2 c mozzarella, 1/2 tsp salt, and pepper.
  • Add pasta and stir.
    5
    Add pasta and stir.
  • Combine ricotta, the remaining 1/4 tsp salt, red pepper flakes, fresh basil, fresh oregano, and egg.
    6
    Combine ricotta, the remaining 1/4 tsp salt, red pepper flakes, fresh basil, fresh oregano, and egg.
  • Stir the ricotta mixture into the pasta mixture.
    7
    Stir the ricotta mixture into the pasta mixture.
  • Spoon the mixture into the prepared baking dish. Sprinkle the remaining mozzarella over the pasta.
    8
    Coat an 8-inch baking dish with cooking spray. Spoon the mixture into the prepared baking dish. Sprinkle the remaining mozzarella over the pasta.
  • Bake at 400 degrees for 15 minutes or until bubbly and browned.
    9
    Bake at 400 degrees for 15 minutes or until bubbly and browned.
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