Baked Ziti and Summer Veggies

This was a surprisingly good, fresh recipe. The cheese and veggies were great together. We used a green heirloom tomato but I think it would have been prettier with a red one. Husband loves crushed red pepper so I think he may have heavy handed it a little for my taste which gave it an unexpected kick. Husband says 4 and I say 5 so 4.5 our of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 4 ounces uncooked ziti
• 1 tablespoon olive oil
• 2 cups chopped yellow squash
• 1 cup chopped zucchini
• ¹⁄₂ cup chopped onion
• 2 cups chopped tomato
• 2 garlic cloves minced
• 1 cup (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
• ¹⁄₄ cup (2 ounces) part-skim ricotta cheese
• 1 large egg lightly beaten
• Cooking spray

Directions

1. Cook pasta according to package directions, omitting salt and fat; 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.

Amount Per Serving

Calories: 301

Fat: 12.1g

Cholesterol: 65mg

Sodium: 640mg

Carbohydrate: 32.8g

Fiber: 4.1g

Protein: 16.5g