Tuesday, April 16, 2013

Baked Ziti with Summer Veggies

I haven't really cooked pasta too much lately; too many carbs.  And during the spring/summer it can be a bit too heavy.  But I found this baked ziti recipe on Pinterest and really wanted to try it.

On Monday's I like to have leftovers from Sunday to eat.  It makes Monday night a heck of a lot easier.  I'm usually at work late and the LAST thing I want to do is make dinner, but I also don't want to order takeout.  This recipe was great heated up!

1 1/2 cups uncooked ziti
1 tablespoon olive oil
1 chopped yellow squash
1 chopped zucchini
1 chopped sweet onion
1 can of diced tomatoes
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons basil
2 teaspoons oregano
1/8 teaspoon crushed red pepper
1/4 cup part-skim ricotta cheese
1 large egg, lightly beaten
3 slices of chopped bacon
cooking spray
salt and pepper to taste

  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. 
  4. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper. 
  5. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. 
  6. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. 
  7. Bake at 400° for 15 minutes or until bubbly and browned.

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