Baked Ziti & Summer Vegetables

Here’s a super easy weeknight dinner that takes advantage of summer vegetables and fresh ingredients.  This took me about 30 minutes total to make and tasted delicious…my two criteria for weeknight cooking (especially when I don’t get home until 7 p.m. and am STARVING).

Honestly this is really healthy, too as half of the bake is veggies.  Feeding a family?  May I suggest doubling the recipe because if you have any big eaters around, the four servings may not go very far.


  • 4 oz. uncooked ziti
  • 1 TBS olive oil
  • 2 c. chopped yellow squash
  • 1 c. chopped zucchini
  • 1/2 cup chopped red onion
  • 2 c. chopped fresh tomatoes
  • 2 garlic cloves, minced
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 2 TBS chopped fresh basil
  • 2 tsp. chopped fresh oregano
  • 3/4 tsp. salt, divided
  • 1/4 tsp. crushed red pepper
  • 1/4 part-skim ricotta cheese
  • 1 large egg, lightly beaten
  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; saute 5 minutes.  Add tomato and garlic; saute 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 backing dish coated with cooking spray; sprinkle with remaining mozzarella.  Bake for 15 minutes or until bubbly and browned.

– Adapted from Cooking Light

Categories: Entrees, Recipes | Tags: , , | 1 Comment

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One thought on “Baked Ziti & Summer Vegetables

  1. Looks great, I can’t get enough squash and zucchini at this time of year.

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