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


Read the full recipe after the video.

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

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.