Baked Ziti and Summer Veggies

By sz8jm9

Cooking Light
YIELD: 4 servings (serving size: about 1 1/2 cups)

Nutritional Information

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Amount per serving
Calories: 301
Fat: 12.1g
Saturated fat: 5.3g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.9g
Protein: 16.5g
Carbohydrate: 32.8g
Fiber: 4.1g
Cholesterol: 65mg
Iron: 1.9mg
Sodium: 640mg
Calcium: 291mg

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

Preparation

Step 1

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.