Baked Ziti and Summer Veggies

128 Reviews
ADD YOUR REVIEW
Total Time
40 Mins
Yield
4 servings (serving size: about 1 1/2 cups)
By Blakeslee Wright
July 2011
RECIPE BY Cooking Light

Add pops of color to this 40-minute baked ziti with summer veggies like squash, zucchini, and tomato.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

Preheat oven to 400°.

Step 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.

Step 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.

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Ratings & Reviews

Panski's Review

tboneskitchen
June 09, 2014
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.

stormydogblue's Review

kaconnell
June 25, 2013
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! ;)

teafortwo's Review

havetwoangels
June 11, 2014
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.

mrscrazyed's Review

kls0822
September 21, 2011
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.

themandan's Review

jlmae3
January 21, 2013
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.

Great summer pasta dish!

amandap
June 24, 2015
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!

Yummy and healthy

Dougboy
June 25, 2015
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!

belmontfamof5
August 04, 2017
In the video they use grape tomatoes and added marinara sauce but that is not the way the recipe reads which may account for why some found it dry.

Confusing recipe vs video

tspoon09
August 04, 2017
The video is not the same as the published recipe. The video includes marinara sauce and vinegar. Confusing, but it seems to be a good foundation for a nice meal. Will wing soon. 

sjjacobs1's Review

lksmithnj
April 03, 2012
LOVED it!! Only made 2 minor changes- 1.I used 1 cup of pasta, 2. I sprinkled the top with mozzarella. Kids and husband loved it! I'll be keeping and making this recipe. Even great for company,
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