Search This Blog

Follow by Email

Thursday, July 28, 2011

Baked Ziti and Summer Veggies

This recipe appeared in Cooking Light.  After coming home with a load of veggies from the farmer's market, I decided this looked like the PERFECT summer recipe.  Tell your kids it's mac & cheese with some colorful veggies and they'll love it.  I usually double the recipe so we have leftovers for lunch.

 Ingredients

  • 4 ounces uncooked ziti
  • 1 tablespoon olive oil
  • 2 cups chopped yellow squash
  • 1 cups 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 (any cheese blend will work) 
  • 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

  • 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.

Nutritional Information

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

No comments:

Post a Comment