Amazing- even with a finicky 1st trimester stomach I was able to cook this and devour it!
Yummy. So easy and lite. Added mushrooms and crushed red pepper for a little zip!
Husband loved this and wants it again!! I followed the recipe mostly - used about the same quantities of yellow squash and zucchini instead of 2 to 1. Awesome!! A keeper for sure.
A lovely summer casserole. My only issue was i had with this recipe was that I feel you needed to double the amount of pasta, but still outstanding. The fresh herbs really make it!
Excellent recipe. Since we like a variety of veggies, I included the eggplant and the squash. I doubled the recipe and used a drained can of fire-roasted tomatoes and a can of diced tomatoes instead of the fresh. I also added sliced (and skillet browned) chicken italian sausage to make it more hearty. Prior to baking, I added 8oz of tomato sauce with basil, garlic and oregano to the mix as well. Delicious!
I used eggplant instead of yellow squash, as suggested, because that is what my husband and I prefer. He had seconds, so I think this recipe is a keeper
So good!! We added fresh herbs & veggies from our garden. It is a wow!
Very happy with this for my lunch box. Used whole wheat penne, doubled the entire recipe (for freezing!), switched out a cup of summer squash for frozen spinach, dried oregano, and doubled the crushed red pepper. Reheats nicely. Tasty and filling. Would be great for hosting dinner (cheap and easy!).
I made this last night with zucchini and tomatoes from the garden - this was really good. I doubled the receipe and added a little extra cheese because I really like cheese, This is a keeper
I followed the recipe except for subbing half a cup of feta crumbled feta for the topping. I used the larger amount of crushed red pepper, which it made it quite zingy!
Everyone had seconds and my daughter is the only vegetarian so this is a keeper. I put this together during the day and refrigerated it till dinner time so I think this could easily be made a day ahead. I used brown rice penne pasta. I added some asparagus, crimini mushrooms, and broccoli which all worked great. I dislike Ricotta cheese but I did not mind it in this at all. I also used a 4 cheese blend and added in some crumbled goat cheese. The called for seasoning is good but don't be afraid to kick up the salt and the red pepper a bit. It was a warm summer night and this was not to heavy for such an evening. Served it with fresh sweet corn on the cob. Yummy
My seven-year old asked for seconds and deemed this a "keeper!" I used whole wheat penne and added another cup or so of squash/zucchini (we belong to a farmer's cooperative and have ALOT of summer veggies.) and a little extra garlic...it was so delicious!
This was a quick and easy pasta recipe that was delicious and had lots of great veggies. I highly recommend it for any time you are looking for a healthy pasta alternative. I am not a big fan of yellow squash so I used two zucchini and only one yellow squash. I also added 6 oz of pasta instead of 4.
I was pleasantly surprised by the tastiness of this recipe. I used 6 instead of 4 oz of pasta, and 1 t. each of dried herbs since I didn't have fresh. I would also try adding a shredded chicken breast instead of the additional pasta next time. Yum yum!
Great recipe. I made it exactly as written. I would add a little more garlic next time. I doubled the recipe and put it in a 9x13 pan. We love leftovers, and I'm anticipating this will be even better the second night!
Excellent! Used whole wheat penne (about 2 cups dried) and an italian cheese blend rather than the mozzarella because it's what I had on hand. I also added one link of italian sausage (crumbled and sauteed it with the vegetables) and it was great! A great healthier version of what is usually a high-fat, calorie packed dish. It looks like a LOT of vegetables when chopping them up, but they cook down quite a bit and really blend well with the pasta. Serving sizes are very generous, but I might have added too much pasta.
Made this tonight and it was excellent; loved the flavors. I don't normally like squash of any kind and I scarfed my helping down. The only change I made was I used dried herbs instead of fresh (tsp of each). Will probably go down to 3/4 tsp of each tomorrow when I make it again.
This was awesome! Even my husband, who insists there should be meat with every meal, loved it!!! He kept going back for more!!! My 15 month old ate it too. =)
This recipe was amazing. I substituted 1/4C of feta for some of the mozzarella, and double the ricotta. The dish came out fantastic! My husband loved it, and he is usually a guy who cringes when I make meatless dishes.
I made this the other night. I used a wheat pasta, and mushrooms for the zucchini. You can use all types of veggies. We loved the flavor and it was so easy. This is going to get made again at our house.
I will definitely put this recipe in the rotation for meatless Mondays or whenever we want to avoid meat. Only changes I made were: substituted cottate cheese for ricotta because I had it, used 5 blend Italian cheese instead of mozzarella, again because I had it on hand. I think maybe the blend might give it a bit more flavor. It was delicious. There are just two of us in the house and we had it two nights in a row. Got to use fresh oregano and basil from my patio herb garden. Served the suggested salad and that was it, except a nice white wine of course.
Wonderful meatless dinner! Will make again!
Yummy! I made extra ziti because 4oz just wasn't enough. I also used an Italian cheese blend instead of the mozzarella and it tasted great. This will be a good dish to make later in the summer with garden fresh produce.
I followed the recipe to a T and I really like this dish! There are a lot more veggies than ziti, so if you're expecting a more traditional baked ziti, this isn't it, but it really is delicious!
I added a 1/4 cup more ricotta and blended in 1/4 freshly grated parmesean and used whole wheat pasta so it would be more firm after baking...yummy!
This was outrageously delicious! It was also easy to make. I just made it for dinner, and it took me all of 20 minutes to prepare it and put it in the oven. I used whole wheat penne instead of regular ziti, and I baked the dish in a countertop oven. I was not thrilled with the level of saturated fat, but this was a great way to get in a lot of veggies. In addition, the egg and cheeses pack enough protein to make it a satisfying lunch dish. I also recommend it as a way to sneak a meatless dish past meat-addicted spouses and children.