Rating: 4.5 stars
126 Ratings
  • 5 star values: 67
  • 4 star values: 44
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1

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

Blakeslee Wright
Recipe by Cooking Light July 2011

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Read the full recipe after the video.

Recipe Summary test

total:
40 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

301 calories; fat 12.1g; saturated fat 5.3g; mono fat 5g; poly fat 0.9g; protein 16.5g; carbohydrates 32.8g; fiber 4.1g; cholesterol 65mg; iron 1.9mg; sodium 640mg; calcium 291mg.
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