Summer veggies are still abundant around here and this ziti from my friend & fellow Spartan, Alissa, was the perfect way to dress up the veggies.
The sauce on the ziti is incredibly light – made up of ricotta cheese & herbs. This allowed the flavor of the veggies to shine right through. We’ll make this one again!
Baked Ziti with Summer Vegetables – Adapted from 33 Shades of Green
- 6 oz. uncooked whole wheat penne
- 3 C any combination of zucchini & eggplant
- 1 tsp. olive oil
- 1 medium bell pepper, diced
- 1 T dried minced onion
- 1 tsp. dried minced garlic
- 2 C diced tomato
- 1 tsp. basil
- 1 tsp. oregano
- 1/2 tsp. salt (divided)
- 1/8 tsp. pepper
- 1/2 C ricotta cheese
- 1 egg white
- 1/2 tsp. parsley
- 3/4 C shredded mozzarella cheese
Begin by sautéing the quartered zucchini, summer squash and eggplant in a large skillet with 1 tsp. olive oil. Season with 1/4 tsp. salt and 1/8 tsp. pepper.
Meanwhile, boil the pasta according to package directions.
Add in the red pepper to the sautéing veggies. Continue sautéing for 5 minutes until veggies begin to become tender.
Add in the minced onion, garlic and basil and oregano.
Continue cooking for 5 minutes until veggies are done to your liking. Add in the tomatoes and heat for 1-2 minutes.
Then, remove from heat and prepare a 9x9 or 9x13 glass baking dish by lightly greasing. We chose a 9x9 baking dish for our dinner, but you could easily spread this out into an 9x13 dish too.
Mix together the 1/2 C ricotta cheese with the egg white and 1/2 tsp. dried parsley.
When the pasta is done, drain. Then, add the pasta to the skillet.
Plop in the ricotta mixture & stir to incorporate.
Then, add 1/4 C mozzarella cheese and stir.
Transfer the mixture into the prepared baking dish.
Spread the remaining 1/2 C shredded mozzarella cheese over the top of the dish.
Bake at 400 for 15 minutes until the cheese is melted and the dish is warmed throughout.
Serve warm & enjoy!