Baked Ziti with Summer Squash
- Total Time
- 0:36
- Prep
- 0:06
- Cook
- 0:30
- Serves
- 5
- Difficulty
- Easy
We put an American twist on the Italian classic and came out with a delicious taste.
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uncooked whole wheat pasta4 oz, ziti or penne (2 cups)
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olive oil2 tsp
-
yellow summer squash1 medium, thinly sliced
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uncooked zucchini1 small, thinly sliced
-
garlic clove(s)2 clove(s), medium, minced
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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.