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
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