Add pops of color to baked ziti with fresh summer veggies like squash, zucchini, and tomato. This quick and versatile recipe can be easily adjusted based on your favorite veggies or what you have on hand.

Add pops of color to this 40-minute baked ziti with summer veggies like squash, zucchini, and tomato.

PREPARATION

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.

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
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray


NUTRITION INFORMATION

Serving Size: 1 (295 g)      Servings Per Recipe: 4

Calories 291.4     Calories from Fat 101 35%    Total Fat 11.3 g 17%     Saturated Fat 4.7 g 23%    Cholesterol 69.3 mg 23%    Sodium 663.5 mg 27%    Total Carbohydrate 32.4 g 10%    Dietary Fiber 3.7 g 14%    Sugars 6.8 g 27%    Protein 16.2 g 32%


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