Baked Ziti and Summer Vegetables

"I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Kathy photo by Kathy
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Eileen C. photo by Eileen C.
Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Excellent recipe and very easy to make. I used gluten-free penne pasta and baked for about 15 minutes.
     
  2. 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!
     
  3. This was a good recipe. I tweaked it a bit, though. Didn't have tomatoes, but added red bell pepper and mushrooms. I thought the mushrooms added a good flavor dimension. Definitely added more oregano and basil than called for in the recipe (used dry as well). Also used more ricotta and subbed pepper jack for the mozarella. Will definitely try with tomatoes next time.
     
  4. I saw this recipe on the Cooking Light web site. Thanks for re-posting it here! Made the recipe as directed, and enjoyed it very much. Definitely better using fresh basil and oregano. It's a recipe that lends itself to substitutions -- broccoli, bell peppers, etc. would work well in this recipe.
     
  5. Very good recipe. I didn't add the egg to the ricotta, only because I didn't realize, to late, I had none on hand. Didn't appear to really need one. Made for New Kids on the Block Tag game. :)
     
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RECIPE SUBMITTED BY

<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>
 
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