Best Baked Ziti And Summer Veggies Recipes

Baked Ziti and Summer Veggies image

Provided by Kelli Thomas

Time 35m

Number Of Ingredients 15

4 oz uncooked ziti pasta
1 Tbsp olive oil
2 c chopped yellow squash
1 c chopped zucchini
1/2 c chopped onion
2 clove garlic, minced
1 c part-skim mozzarella cheese
2 Tbsp chopped fresh basil (can substitute dry)
2 tsp chopped fresh oregano (can substitute dry)
3/4 tsp salt
1/8 tsp crushed red pepper (i left this out because of my kids)
1/4 c part-skim ricotta cheese
1 large egg, slightly beaten
cooking spray
2 c chopped tomato

Steps:

1. Cook pasta according to package directions, drain when cooked. Preheat oven to 400.
2. 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.
3. 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.

Baked Ziti and Summer Veggies Recipe - (4.5/5) image

Provided by sz8jm9

Number Of Ingredients 15

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

Steps:

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.

BAKED ZITI AND SUMMER VEGGIES image

Categories Pasta

Yield 4 1-1/2 cup servings

Number Of Ingredients 15

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

Steps:

1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Preheat oven to 400ÃÂ°. 3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sautÃÂ© 5 minutes. Add tomato and garlic; sautÃÂ© 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 400ÃÂ° for 15 minutes or until bubbly and browned.