We love to eat out (this is where we don't always eat nearly as healthy as we should), and to me this taste like something right out of a great Italian restaurant. I have had a few people ask for the recipe so I just decided to post it on here.
Baked Ziti and Summer Squash
Game Plan (I love a game plan!):
1. Chop veggies
2. While pasta cooks, saute veggies
3. While pasta bakes, prepare a yummy mixed green salad to go with your pasta!
Ingredients:
4 ounces uncooked zitti (I used whole wheat)
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
2 cups chopped tomato
1/2 cup chopped onion
2 garlic cloves, minced (I used Premium Minced Squeeze Garlic by Spice World)
1 cup shredded part skim- mozzarella cheese, divided
2 tablespoons chopped fresh basil (you can use the basil out of your spice rack, I did)
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup part-skim ricotta cheese
1 large egg, lightly beaten
cooking spray
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain
2. Preheat oven to 400 degrees
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; saute for 5 minutes. Add tomato and garlic; saute for 3 more minutes.
4. Remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt and pepper
5 Combine and lightly beat ricotta, remaining salt, and egg. Stir into pasta mixture.
6. Spoon into an 8 inch square class or ceramic baking dish coated with cooking spray. Sprinkle remaining mozzarella. Bake at 400 degrees for 15 minutes or until bubbly and browned.
Nutrition:
Yield 4 servings. Serving size about 1& 1/2 cups. Calories 301, Fat 12.1 grams, Protein 16.5 grams, Carbs 32.8 grames, Fiber 4.1 grams
My results: SUPER YUMMY!!!! Even the leftovers are good! Brandon loved it and I shared some with my neighbor and friend Amanda too. She has requested a plate for every time I make it. ENJOY!
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