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.
Recipe adapted from: http://www.myrecipes.com/recipe/baked-ziti-summer-veggies-50400000113735/
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