Tuesday, May 29, 2012

Summertime Baked Ziti



Ingredients:
8 oz uncooked ziti
1 Tbsp olive oil
2 c chopped yellow squash
1 c chopped zucchini
1/2 cup chopped onion
1 can diced tomatoes, drained
2 garlic cloves, minced
1/2 cup shredded mozzarella cheese (or Daiya dairy free cheese)
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh oregano
3/4 tsp salt, divided
14 oz fat free ricotta cheese (or Tofu Ricotta)
1 egg, lightly beaten (optional)

Directions:
Cook pasta according to package directions.
Preheat oven to 400 degrees.
Heat oil in a large skillet over medium heat.  Add squash, zucchini and onion.  Saute 5 minutes.  Add tomatoes and garlic.  Saute 3 minutes.  Remove from heat and stir in cooked pasta. mozzarella, herbs, and 1/2 tsp salt.  
In a medium bowl, combine ricotta, remaining salt, and egg (if using egg...I have omitted egg in the past and it has turned out fine).  Stir into pasta mixture.
Coat a 9x13 inch baking dish with non-stick spray.  Spread mixture into baking dish and bake for 15 minutes.  

Pair with a tossed garden salad for a complete meal.

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