Baked Ziti and Summer Veggies

1
Kelli Thomas

By
@kelli1

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-5
Prep:
20 Min
Cook:
15 Min

Ingredients

  • 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
    salt
  • 1/8 tsp
    crushed red pepper (i left this out because of my kids)
  • 1/4 c
    part-skim ricotta cheese
  • 1
    large egg, slightly beaten
  • ·
    cooking spray
  • 2 c
    chopped tomato

How to Make Baked Ziti and Summer Veggies

Step-by-Step

  1. Cook pasta according to package directions, drain when cooked. Preheat oven to 400.
  2. 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.
  3. 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.

Printable Recipe Card

About Baked Ziti and Summer Veggies

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



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