Ingredients for Baked Ziti And Summer Vegetables
- 1 lb ziti pasta
- 2 tbsp olive oil
- 1 medium yellow squash
- 1 medium zucchini
- 1/2 medium yellow onion
- 1 (28 ounce) can crushed tomatoes
- 2 garlic cloves
- 1 cup shredded mozzarella cheese
- fresh basil
- fresh oregano
- 3/4 tsp salt
- crushed red pepper flakes
- 15 oz ricotta cheese
- 1 large egg
- 1/4 tsp black pepper
- 1 tbsp dried Italian herbs
- 2 tbsp fresh Italian herbs
- cooking spray
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How to Make Baked Ziti And Summer Vegetables
- Cook 1 pound of ziti pasta according to package directions, omitting salt. Drain and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 1 medium yellow squash (diced), 1 medium zucchini (diced), and 1/2 medium yellow onion (diced). Sauté for 5 minutes, stirring occasionally.
- Add 1 (28 ounce) can crushed tomatoes, 2 cloves garlic (minced), and sauté for 3 minutes. Remove from heat.
- Stir in the cooked ziti, 1/2 cup shredded mozzarella cheese, 1 tablespoon dried Italian herbs (or 2 tablespoons fresh, chopped), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate bowl, combine 15 ounces ricotta cheese, 1/4 teaspoon salt, and 1 large egg. Stir into the pasta mixture.
- Lightly grease an 8x8 inch baking dish with cooking spray. Pour the ziti mixture into the prepared dish and sprinkle with the remaining 1/2 cup shredded mozzarella cheese.
- Bake at 400 degrees F (200 degrees C) for 25-30 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
27g
Fat
23g
Carbs
10g
