Baked Ziti and Summer Veggies
Adapted from Baked Ziti and Summer Veggies.| Ingredients |
|---|
| 4 oz ziti pasta (uncooked) |
| 1 tbls olive oil |
| 2 cups yellow squash (chopped) |
| 1 cup zucchini (chopped) |
| 1/2 cup onion (chopped) |
| 2 cup tomatoes (chopped) |
| 2 cloves garlic (minced) |
| 4 oz mozzarella (shredded, part-skim) |
| 2 tbls basil (chopped, fresh) |
| 2 tbls oregano (chopped, fresh) |
| 3/4 tsp salt |
| 1/8 tsp crushed red pepper flakes |
| 2 oz ricotta cheese (part-skim) |
| 1 whole egg (lightly beaten) |
Directions
Cook pasta according to package directions, omitting salt, and drain.
Preheat oven to 400 degrees.
Heat a large skillet over medium-high heat, and add oil to pan.
Add squash, zucchini, and onion and saute for 5 minutes.
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.
Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
Bake 400 degrees or until bubbly, and browned.
