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Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Active Time:25 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4ouncesuncooked ziti1tablespoonolive oil2cupschopped yellow squash1cupchopped zucchini½cupchopped onion2cupschopped tomato2garlic cloves, minced1cup(4 ounces) shredded part-skim mozzarella cheese, divided2tablespoonschopped fresh basil2teaspoonschopped fresh oregano¾teaspoonsalt, divided⅛teaspooncrushed red pepper¼cup(2 ounces) part-skim ricotta cheese1large egg, lightly beatenCooking spray
Cook Mode(Keep screen awake)
Ingredients
4ouncesuncooked ziti
1tablespoonolive oil
2cupschopped yellow squash
1cupchopped zucchini
½cupchopped onion
2cupschopped tomato
2garlic cloves, minced
1cup(4 ounces) shredded part-skim mozzarella cheese, divided
2tablespoonschopped fresh basil
2teaspoonschopped fresh oregano
¾teaspoonsalt, divided
⅛teaspooncrushed red pepper
¼cup(2 ounces) part-skim ricotta cheese
1large egg, lightly beaten
Cooking spray
DirectionsCook pasta according to package directions, omitting salt and fat; drain.Preheat oven to 400°F.Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon 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°F for 15 minutes or until bubbly and browned.Originally appeared: Cooking Light
Directions
Cook pasta according to package directions, omitting salt and fat; drain.Preheat oven to 400°F.Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon 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°F for 15 minutes or until bubbly and browned.
Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400°F.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon 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°F for 15 minutes or until bubbly and browned.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)301Calories12gFat33gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
