Thursday, April 26, 2012

Baked Ziti with summer vegetables

4 oz uncooked wheat ziti noodles
1 tbsp olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomatoes
2 garlic cloves, minced
1 cup shredded part skim  mozzarella cheese (divided)
2 tbsp fresh basil
2 tsp fresh oregano
1/2 tsp salt
1/8 tsp crushed red pepper
1/4 cup fat free ricotta cheese
1 egg
cooking spray

Cook pasta according to package directions.
Preheat oven to 400 degrees
Heat a large skillet over medium heat. Add oil to pan. Add squash, zucchini, and onion. Saute 5 minutes. Add tomatoes and garlic, saute 3 minutes. Remove from heat. Stir in pasta, 1/2 cup mozzarella, and herbs.
Combine ricotta, egg, and salt. Stir into pasta mixture. Spoon into an 8x8 baking dish - coated with cooking spray. Sprinkle with remaining mozzarella. Bake at 400 for 15 minutes or until bubbly and browned.

My husband, who thinks meat is required at EVERY meal, said "this is great, you can make it anytime!". It was VERY good. That little bit of ricotta makes it so creamy and rich. It makes four large servings! All it needs is a little side salad!

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