Baked Vegetable Ziti

Baked Ziti Original Pin

I know that I have epically failed at the Pintested section of my blog. Oh well, life gets busy and these things fall through the cracks. Recently I made a baked vegetable ziti, and it was pretty dang delicious especially considering it did not have any meat in it! I basically stuck to to the recipe, except I double the amount of noodles and ricotta cheese. It is the kind of dish you can play around with, you can substitute or add ingredients as you like.

This recipe is Pintested, Amber Approved

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

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.