Add pops of color to this 40-minute baked ziti with summer veggies like squash, zucchini, and tomato.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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.
The reason for three stars is that this recipe was a little dry. The next time I will try substituting canned tomatoes for fresh. We liked the flavor and all the added vegetables. I will try this one again.
Made this for "meatless Monday" last night, and I thought it was fantastic! I had the squash, zucchini, and fresh herbs in my garden, and will have tomatoes soon (if I can keep the deer away) so I anticipate making this all summer long! I used ridged ziti, which held everything together well. I think it would be great with mushrooms, too. THe addition of bacon suggested by other reviews sounds awesome as well - but not for meatless Monday! ;)
This was just OK. I'm not sure why it has so many 5 star ratings. I followed the directions but added additional ricotta as suggested by other reviewers and some parmesan to the top as well. I doubled it because it had so many great reviews but now wish I hadn't. I don't think I'll make this again, there are other recipes that are more flavorful than this one.
We were quite disappointed with this dish. It's got all the right ingredients and I followed the recipe exactly. But it came out extraordinarily dry and not nearly as cheesy as we had expected. I gave it two stars because it does have potential; but I won't make again.
the recipe was okay for family meal, but I served to guest ( not really a crowd wow-er). The flavors did well together, but I think adding prosciutto would have been better. I used both mozzarella and feta cheese. My veggies let out a little too much liquid after baking which was a little embarrassing with all my guests watching as I drained, not sure why so much came out. we drained and then ate it.
Made exactly as directed and the whole family enjoyed it, including my 4yr old!! I thought it seemed to be a super small amount of pasta, but with all of the fresh sautéed veggies, none of us noticed or missed it. I think fresh veggies and herbs were key. This is going into regular rotation!
I really like this recipe because it's a healthy way to make baked ziti. My recommendations are to double or even triple the seasoning and herbs. I also think cooking longer than 15 minutes is a good way to go as it helps clear up the liquid that develops in the bottom of the dish.
Like the addition of vegetables to a baked pasta dish!