Top Review by Greeny4444
This was really good! I actually had it in a Cooking Light issue, but it showed up in my email one day, and reminded me! I used 2 yellow squash and 1 zucchini (both from the store, so they were medium-size), and campanelle pasta. I didn't have ricotta cheese, but I used cream cheese, as another reviewer did, and it worked fine. This was really tasty, and I liked that there was a more veggie-to-pasta ratio. I would definitely make this again!
- 4 ounces uncooked ziti pasta
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1⁄2 cup chopped onion
- 2 cups chopped tomatoes
- 2 garlic cloves, minced
- 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 flakes
- 2 ounces part-skim ricotta cheese
- 1 egg, lightly beaten
Directions See How It's Made
- Cook pasta according to package directions, omitting salt, and drain.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, and add oil to pan.
- Add squash, zucchini, and onion and saute for 5 minutes.
- Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
- Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
- Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
- Bake 400 degrees or until bubbly, and browned.