Baked Ziti with Summer Veggies

Baked Ziti w Summer Veggies

Course Dinner, Entree, Main Course, Main Dish
Cuisine American, Americana, Italian


  • 4 oz. whole wheat pasta dry penne pasta
  • 2 tsp. olive oil
  • 1 red onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium tomatoes chopped
  • 2 cups summer squash chopped
  • 1 cup zucchini chopped
  • ¼ cup basil finely chopped
  • ½ tsp. sea salt or Himalayan salt
  • ¼ tsp. black pepper
  • 1 red pepper flakes optional
  • ¾ cup Mozzarella cheese
  • ¼ cup parmesan cheese
  • cup part-skim ricotta cheese
  • Nonstick cooking spray


  • Cook ziti according to package directions; drain. Set aside.
  • Preheat oven to 375º F.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
  • Add garlic; cook, stirring frequently, for 1 minute.
  • Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.
  • Combine onion mixture, pasta, basil, salt, pepper, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. Place in a 2½ to 3-quart casserole that is lightly coated with spray.
  • Top evenly with remaining ¼ cup mozzarella cheese. Bake, covered with aluminum foil, for 35 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly.
Keyword 21 day fix, 2b mindset, 30 minute meals, vegetarian, Veggies, veggies most, zucchini
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