I should've posted this recipe earlier in the week, as it's a great weeknight meal. It was fresh and healthy and loaded with vegetables (with a little bit of cheese in there, too). It didn't reheat as well as I was hoping, so I'm not sure I can manage to eat all 4 servings by myself. But it's an excellent dish to share!
Baked Ziti and Summer Veggies
from Rantings of an Amateur Chef
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 counces) part-skim ricotta cheese
1 large egg, lightly beaten
1. Cook pasta according to package directions; drain.
2. Preheat oven to 400°.
3. 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.
4. 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° for 15 minutes or until bubbly and browned.