Baked Ziti and Summer Veggies
Using eggplant instead of squash is a good variation.
Servings: 4
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 Recipe By: COOKING LIGHT
JULY 2011
Serving Size: 4
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 Recipe By: COOKING LIGHT
JULY 2011
Serving Size: 4