Baked Ziti with Summer Vegetables: What’s Baking?

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      I made a baked ziti with summer vegetables and herbs.  Included in the ziti were zucchini, yellow squash, tomatoes, oregano, and parsley all grown in my garden.  The sauce includes a little bit of olive oil, a little ricotta cheese, some mozzarella, and some herbs.  It was a light and fresh pasta dish that didn’t weigh me down in the summer heat.  Additional vegetables or herbs could be added according to what is available.  This is a delicious pasta that I will be making again as I pick more vegetables from the garden.

9 oz. uncooked ziti or penne
2 T. olive oil, divided
1 medium yellow squash, chopped
1 medium zucchini, chopped
1/2 medium onion, chopped
1 medium tomato, chopped
3 garlic cloves, minced
1 c. part skim mozzarella cheese, shredded
2 T. fresh chopped parsley
1 T. fresh chopped oregano
1 t. salt

1/2 t. red pepper

1/2 c. part skim ricotta cheese

1 egg

1.  Cook pasta according to package directions.  Drain and keep warm.

2.  Preheat the oven to 400 degrees.  Heat a large skillet over medium high heat.  Add in 1 T. olive oil.  Once it is hot add in the zucchini, squash, and onion.  Saute for 5 minutes.  Add in the tomato and garlic and continue sauteing for 3 minutes.  Remove from the heat and stir in the pasta, 1/2 c. mozzarella, herbs, salt, and both peppers. 

3.  In a small bowl combine the ricotta cheese and egg.  Stir into the pasta mixture and spoon into a 9 x 13 pan coated in cooking spray.  Sprinkle with remaining mozzarella.  Bake at 400 degrees for 15 minutes.  Remove from oven and sprinkle with fresh chopped parsley and grated Parmesan cheese.