Baked Ziti with Summer Squash
- Total Time
We put an American twist on the Italian classic and came out with a delicious taste.
uncooked whole wheat pasta4 oz, ziti or penne (2 cups)
olive oil2 tsp
yellow summer squash1 medium, thinly sliced
uncooked zucchini1 small, thinly sliced
garlic clove(s)2 clove(s), medium, minced
home made marinara sauce2 cup(s)
fat-free ricotta cheese2 cup(s)
shredded fat free mozzarella cheese1 cup(s), shredded
- 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.