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Baked Ziti with Summer Veggies

Baked Ziti with Summer Veggies

This Baked Ziti recipe can be made ahead of time, making it a great go-to dish for weeknight meals or for an easy lunch!

Course Main Course
Cuisine Italian
Keyword baked ziti casserole
Prep Time 20 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 27 minutes
Servings 4 Servings (about 1½ cups each)
Calories 367 kcal
Author Toshi Jones

Ingredients

  • 4 oz. dry whole-grain ziti or penne pasta
  • 2 tsp. olive oil
  • 1 medium red onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium tomatoes chopped
  • 2 cups chopped summer squash
  • 1 cup chopped zucchini
  • ¼ cup finely chopped fresh basil
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 1 dash crushed red pepper flakes optional
  • ¾ cup part-skim Mozzarella cheese divided use
  • ¼ cup grated Parmesan cheese
  • 1½ cup part-skim ricotta cheese
  • Nonstick cooking spray

Instructions

  1. Cook ziti according to package directions; drain. Set aside.


  2. Preheat oven to 375º F.

  3. Heat oil in a large nonstick skillet over medium-high heat. 

  4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

  5. Add garlic; cook, stirring frequently, for 1 minute. 

  6. Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.

  7. 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. 

  8. 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.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.