Baked Ziti and Summer Vegetables |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with Mixed Greens Salad#459021, is a nice complimentary meal. Ingredients:
4 ounces uncooked ziti pasta |
1 tablespoon olive oil |
2 cups chopped yellow squash |
1 cup chopped zucchini |
1/2 cup chopped onion |
2 cups chopped tomatoes |
2 garlic cloves, minced |
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 flakes |
2 ounces part-skim ricotta cheese |
1 egg, lightly beaten |
Directions:
1. Cook pasta according to package directions, omitting salt, and drain.
2. Preheat oven to 400 degrees.
3. Heat a large skillet over medium-high heat, and add oil to pan.
4. Add squash, zucchini, and onion and saute for 5 minutes.
5. Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
6. Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
7. Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
8. Bake 400 degrees or until bubbly, and browned.
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