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Baked ziti and summer veggie

Main Ingredient: Veggies

Secondary Ingredient: Ziti


Micki McCoy

Ingredient List

4 ounces uncooked ziti 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 tablespoon olive oil 2 tablespoons chopped fresh basil
2 cups chopped yellow squash 2 teaspoons chopped fresh oregano
1 cup chopped zucchini 3/4 teaspoon salt, divided
1/2 cup chopped onion 2 garlic cloves, minced
2 cups chopped tomato 1/4 cup (2 ounces) part-skim ricotta cheese
1/8 teaspoon crushed red pepper 1 large egg, lightly beaten


1. Cook pasta according to package directions 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.

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