Baked ziti with summer squash
uncooked whole wheat pasta
4 oz, ziti or penne (2 cups)
yellow summer squash
1 medium, thinly sliced
1 small, thinly sliced
2 medium clove(s), minced
home made marinara sauce
fat-free ricotta cheese
shredded fat free mozzarella cheese
- Cook the ziti according to the package directions, omitting the salt if desired. Drain.
- Meanwhile, preheat the oven to 375°F. Spray an 8-inch square baking dish with nonstick spray.
- Heat the oil in a large nonstick skillet over medium heat. Add the squash, zucchini, and garlic; cook, stirring, until softened, about 6 minutes. Stir in the cooked ziti and the marinara sauce.
- Transfer the mixture to the prepared baking dish and top evenly with the ricotta and mozzarella. Bake until heated through and bubbling, about 20 minutes. Yields generous 1 1⁄2 cups per serving.