Baked Ziti and Summer Veggies

Baked Ziti and Summer Veggies
You can never have too many Mediterranean recipes, so give Baked Ziti and Summer Veggies a try. This recipe makes 4 servings with 284 calories, 16g of protein, and 11g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works best as a main course, and is done in around 40 minutes. Head to the store and pick up garlic cloves, part-skim mozzarella cheese, basil, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

1
Cook pasta according to package directions, omitting salt and fat; drain.
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PastaPasta
SaltSalt
2
Preheat oven to 40
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OvenOven
3
Heat a large skillet over medium-high heat.
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Frying PanFrying Pan
4
Add oil to pan.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add squash, zucchini, and onion; saut 5 minutes.
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ZucchiniZucchini
SquashSquash
OnionOnion
6
Add tomato and garlic; saut 3 minutes.
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GarlicGarlic
TomatoTomato
7
Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
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MozzarellaMozzarella
PepperPepper
HerbsHerbs
PastaPasta
SaltSalt
8
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.
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Cooking SprayCooking Spray
MozzarellaMozzarella
Ricotta CheeseRicotta Cheese
PastaPasta
SaltSalt
EggEgg
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Baking PanBaking Pan
9
Bake at 400 for 15 minutes or until bubbly and browned.
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OvenOven
DifficultyHard
Ready In40 m.
Servings4
Health Score14
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