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baked ziti with summer vegetables

13 Sep

This recipe comes from the latest edition of Cooking Light Magazine.  A fast dish that uses the fresh, late summer vegetables you have growing in your garden or can find at the farmer’s market.

This meal turned out to be a happy surprise and a winner with all the family.  I haven’t been making a lot of pasta since starting Weight Watchers.  Don’t get me wrong, you can eat anything on Weight Watchers, you just have to measure it, count the points, and stay within your daily point allowance.  I just needed more volume for my points!  Since this pasta dish is chock full of veggies, you get a large portion for 7 pts+.  Even my second generation Italian husband liked it!

Baked Ziti with Summer Vegetables

  • 4 ounces uncooked ziti
  • 1 Tbsp. olive oil
  • 2 cups chopped yellow squash
  • 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 Tbsp. chopped fresh basil
  • 2 tsp. chopped fresh oregano
  • 3/4 tsp. salt, divided
  • 1/8 tsp. crushed red pepper flakes
  • 1/4 cup (2 ounces) part-skim ricotta cheese
  • 1 egg, lightly beaten
  • non-stick cooking spray
Cook pasta in boiling water until al dente.  Drain.
Preheat oven to 400 degrees.
Heat a large skillet over medium-high heat.  Add oil to pan.  Add squash, zucchini, and onion.  Saute 5 minutes.  Add tomato and garlic.  Saute 3 minutes.  Remove from heat;  stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp. salt and pepper.
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 degrees for 15 minutes or until bubbly and browned.
Makes 4 servings (each about 1 1/2 cups).  Using Weight Watchers Recipe Builder, I calculated each serving to have 7 WWpt+.
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2 Comments

Posted by on September 13, 2011 in pasta, points plus, vegetarian

 

Tags: , , , ,

2 responses to “baked ziti with summer vegetables

  1. Chris

    September 19, 2011 at 8:29 am

    I made this and it was yummy! Didn’t have ricotta so I substituted cottage cheese and it was fine. Froze it in single serve containers, yummy lunches for me!

     
    • kelly.jean.aversa

      September 19, 2011 at 9:18 am

      Great substitution! My mom always made her lasagna with cottage cheese instead of ricotta 🙂

       

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