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Photo: John Autry and Randy Mayor; Styling: Cindy Barr Photo by: Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Baked Ziti and Summer Veggies

Add pops of color to baked ziti with summer veggies like squash, zucchini, and tomato.

Cooking Light JULY 2011

  • Yield: 4 servings (serving size: about 1 1/2 cups)
  • Total:40 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 12.1g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.5g
  • Carbohydrate: 32.8g
  • Fiber: 4.1g
  • Cholesterol: 65mg
  • Iron: 1.9mg
  • Sodium: 640mg
  • Calcium: 291mg
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Baked Ziti and Summer Veggies recipe

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