Recipe Monday: Baked Ziti and Summer Veggies

1 Aug

I ripped this one out of the pages of Cooking Light and Ben and I tried it out…and loved it! What’s not to like…cheese, vegetables, cheese, pasta, cheese. Add a bottle glass of wine and it’s a party. So here it is for you guys…quick and easy plus you can substitute for whatever is fresh at the grocery store. I changed the quantities a little (and obviously made it less healthy) so you’ll have left overs.

Baked Ziti and Summer Veggies

Ingredients

  • 1 lb uncooked ziti
  • 1 tablespoon olive oil
  • 2 cups chopped yellow squash
  • 2 cups chopped zucchini
  • 1/2 cup chopped onion
  • 3 cups chopped tomato
  • 3 garlic cloves, minced
  • 1 cup 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 cup part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

1. Cook pasta according to package directions, 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.

Tonight we’re trying out a Mexican Shrimp Salad recipe. If it’s not a total fail I’ll post on it next week.

– BGD –

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