Baked Ziti with Summer Squash

Total Time
36 min
6 min
30 min
We put an American twist on the Italian classic and came out with a delicious taste.


uncooked whole wheat pasta

4 oz, ziti or penne (2 cups)

olive oil

2 tsp

yellow summer squash

1 medium, thinly sliced

uncooked zucchini

1 small, thinly sliced

garlic clove(s)

2 medium clove(s), minced

home made marinara sauce

2 cup(s)

fat-free ricotta cheese

2 cup(s)

shredded fat free mozzarella cheese

1 cup(s)


  1. Cook the ziti according to the package directions, omitting the salt if desired. Drain.
  2. Meanwhile, preheat the oven to 375°F. Spray an 8-inch square baking dish with nonstick spray.
  3. 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.
  4. 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.

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