Baked Ziti and Summer Veggies

Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Add pops of color to baked ziti with summer veggies like squash, zucchini, and tomato.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 301
Fat 12.1 g
Satfat 5.3 g
Monofat 5 g
Polyfat 0.9 g
Protein 16.5 g
Carbohydrate 32.8 g
Fiber 4.1 g
Cholesterol 65 mg
Iron 1.9 mg
Sodium 640 mg
Calcium 291 mg

Ingredients

4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Preheat oven to 400°.

3. 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.

4. 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.

Note:

Blakeslee Wright,

July 2011