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Baked Ziti and Summer Veggies

Baked Ziti and Summer Veggies

 4 oz uncooked ziti
 1 tbsp olive oil
 2 cups chopped yellow squash
 1 cup chopped zucchini
 ½ cup chopped onion
 2 cups chopped tomato
 2 garlic cloves, minced
 1 cup shredded part-skim mozzarella cheese, divided
 2 tbsp chopped fresh basil
 2 tsp chopped fresh oregano
 ¾ tsp salt, divided
 ⅛ tsp crushed red pepper
 ¼ cup cup part-skim ricotta cheese
 1 large egg, lightly beaten
 Cooking spray
1

Cook pasta according to package directions and drain. Preheat oven to 400 degrees F.

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 and stir in pasta, ½ cup mozzarella, herbs, ½ 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 degrees F for 15 minutes or until bubbly and browned.

Nutrition Facts

0 servings

Serving size

1 1/2 cups

Amount per serving
Calories300
% Daily Value *
Total Fat 12.1g16%

Saturated Fat 5.3g27%
Sodium 640mg28%
Total Carbohydrate 32.8g12%

Dietary Fiber 4.1g15%
Protein 16.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.