Baked Ziti and Summer Veggies
I have a newfound love for zucchini, squash, and various summer veggies.
Summer is on its way out over here, but I wanted to share this recipe with you.
It is really tasty and all the flavors come together well.
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
· 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:
Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400 degrees F.
Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini, and onion; saute 5 minutes.
Add tomato and garlic; saute 3 minutes.
Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt, and pepper.
Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8 inch square glass or baking dish coated with cooking spray.
Sprinkle with remaining mozzarella.
Bake at 400 degrees F for 15 minutes.
Recipe Source: rantingchef.com
Yum
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