Baked Ziti and Veggies
4 oz. uncooked ziti (I used Rice Shells as shown in the photo)
1 TBS 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 shredded part-skim mozzarella cheese, divided
2 TBS chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt, divided
1/8 tsp crushed red pepper
1/4 cup part-skim ricottta cheese
1 large egg, lightly beaten
Cook pasta according to package directions. Drain. Rinse. Set aside.
Preheat oven to 400 degrees. In an 8-inch baking dish, spray with cooking spray.
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 tsp salt and crushed red pepper.
Combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon mixture into prepared baking dish. Sprinkle with remaining mozzarella.
Bake at 400 degrees for 15 minutes or until bubbly and browned.
Serves 4. (Serving size: approx. 1 1/2 cups)
Fat 312.1 g
Sat Fat 5.3 g
Monofat 5 g
Polyfat 0.9 g
Protein 16.5 g
Carbohydrate 32.8 g (if using regular pasta)
Fiber 4.1 g
Cholesterol 65 mg
Iron 1.9 mg
Sodium 640 mg
Calcium 291 mg
(Recipe and nutrititional information taken from www.cookinglight.com)