baked ziti with summer vegetables
by Londa Somers
serves: 4
|
|
|
|
|
Love fresh from the garden recipes! |
Ingredients: |
|
4 ounces |
|
uncooked ziti |
|
1 Tbsp |
|
olive oil |
|
2 cups |
|
chopped yellow squash |
|
1 cup |
|
chopped zucchini |
|
1/2 cup |
|
chopped onion |
|
2 cups |
|
chopped tomato |
|
2 cloves |
|
garlic, minced |
|
1 cup |
|
shredded mozzarella cheese |
|
2 Tbsp. |
|
chopped fresh basil |
|
2 tsp. |
|
chopped fresh oregano |
|
3/4 tsp |
|
salt |
|
1/8 tsp |
|
crushed red pepper |
|
1/4 cup |
|
ricotta cheese |
|
1 |
|
egg |
|
|
|
cooking spray |
Directions: |
|
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. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. 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.
|
|