baked ziti and summer veggies

Name: Baked Ziti and Summer Veggies
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 ounce(s) uncooked ziti pasta; 1 tablespoon(s) olive oil; 2 cup(s) chopped yellow squash; 1 cup(s) chopped zucchini; 1/2 cup(s) chopped onion; 2 clove(s) garlic, minced; 2 cup(s) chopped tomato; 1 cup(s) part-skim mozzarella cheese, divided; 2 tablespoon(s) chopped fresh basil (can sub dried); 2 teaspoon(s) chopped fresh oregano (can sub dried); 3/4 teaspoon(s) salt, divided; 1/2 teaspoon(s) black pepper; 1/8 teaspoon(s) crushed red pepper (i left this out because of my kids); 1/2 cup(s) part-skim ricotta cheese; 1 large egg, slightly beaten

(2 RATINGS)

1.11K Pinches 12 Photos

Kelli Thomas

Omaha, NE

Updated on Jun 6, 2024

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

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Baked Ziti and Summer Vegetables baked until golden brown.

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

prep time 20 Min

cook time 15 Min

method Bake

yield 4 serving(s)

Ingredients

4 ounces uncooked ziti pasta
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cloves garlic, minced
2 cups chopped tomato
1 cup part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil (can sub dried)
2 teaspoons chopped fresh oregano (can sub dried)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper (i left this out because of my kids)
1/2 cup part-skim ricotta cheese
1 large egg, slightly beaten

How To Make baked ziti and summer veggies

Step 1

Cook the pasta according to package directions. Drain when cooked. Preheat the oven to 400 degrees F.

Step 2

Heat a large skillet over medium-high heat. Add oil to the pan. Add squash, zucchini, and onion; saute 5 minutes.
Step 3

Add tomato and garlic. Saute for 3 minutes.
Step 4

Remove from heat. Stir in 1/2 c mozzarella, 1/2 tsp salt, and pepper.
Step 5

Add pasta and stir.
Step 6

Combine ricotta, the remaining 1/4 tsp salt, red pepper flakes, fresh basil, fresh oregano, and egg.
Step 7

Stir the ricotta mixture into the pasta mixture.
Step 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.
Step 9

Bake at 400 degrees for 15 minutes or until bubbly and browned.
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