My days of cooking elaborate meals is over (at least for now). However this recipe has a fresh and light twist on traditional baked ziti, and can be made ahead of time. This is a crowd pleaser for the whole family.
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Ingredients
- 4 ounces uncooked ziti (I used whole wheat)
- 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 shredded part-skim mozzarella cheese, divided
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup part-skim ricotta cheese
- 1 large egg, lightly beaten
- cooking spray
Instructions
- Cook pasta according to package directions, omitting salt and fat; drain.
- Preheat oven to 400 degrees.
- 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 cheese, herbs, 1/2 teaspoon of salt, and pepper.
- 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 for 15 minutes or until bubbly and browned.
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Source: Cooking Light Magazine
