Baked Ziti and Summer Veggies

Using eggplant instead of squash is a good variation.

Course: Main Course, Pasta

Servings:

Author: COOKING LIGHT

Ingredients

4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup 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
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt divided
1/4 teaspoon crushed red pepper
1/4 cup 2 ounces part-skim ricotta cheese
1 large egg lightly beaten
Cooking spray

Instructions

Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400°.
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.
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.

Notes

MIKE'S FAVORITE

1 lb. whole wheat rigatoni
1 rotisserie chicken, shredded
olive oil
1 large onion
1 large yellow squash
1 large zucchini squash
1 large tomato
6 garlic cloves
1/4 teaspoon hot pepper flakes, heaping
fresh basil, oregano & parsley
1/2-3/4 cup part skim ricotta cheese
2 eggs
1 cup part skim mozzarella,shredded
1 cup reduced fat sharp cheddar, shredded
salt & pepper to taste

FOR THE MIXED GREENS SALAD:

Combine 3 tablespoons fresh lemon juice and 2 tablespoons olive oil in a large bowl. Add 4 cups mixed salad greens; toss. Sprinkle with 1 tablespoon toasted pine nuts. Yield: 4 servings (serving size: about 1 cup).

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

Baked Ziti and Summer Veggies