Baked Ziti with Summer Veggies (Ckng Lght, July 2011)
This may seem like an odd recipe to make when the temps are sitting in the high 80's, but it was also a great refrig reduction meal. And for the oven? Well, most of this is assembled on the stove, and it is baked for 15 mintues to let all the sauce and flavors combined. I put mine on the gas grill to finish it off.
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash (1 to 1 1/2 cup was plenty)
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces)
1 large egg, lightly beaten
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.